1/2 tsp. dry mustard
2 cloves garlic, crushed
6 lettuce cups
Minced green onion
Minced parsley
Arrange tomato slices in square baking dish, 8"x8"x2". Combine oil, vinegar and next five seasonings; spoon over tomatoes. Cover. Chill 2 to 3 hours, spooning dressing over tomatoes occasionally. To serve, arrange tomato slices in lettuce cups and sprinkle with minced green onion and parsley. Drizzle each salad with small amount of dressing. (Great instead of salad and you can do ahead.) Serves 6.
998604 -- CUCUMBER VELVET
2 c. peeled, seeded, diced cucumber
(3-4 med. size)
Salt
1/2 tsp. sugar
3 env. unflavored gelatin
1 c. cold water
1/4 white vinegar
2 slices onion, cut coarsely
1/3 c. parsley leaves (no stems)
1 1/2 c. sour cream
1/4 c. mayonnaise
1/4 tsp. Tabasco sauce
2 tbsp. coarsely cut fresh mint leaves
Sprinkle cucumber with salt and sugar, lightly. Let stand for 20 minutes. In a saucepan, sprinkle gelatin over the cold water and vinegar. Stir over low heat until gelatin is dissolved. Add 1 teaspoon salt and the mint leaves. Drain cucumber. Place in blender with onion and parsley. Puree. Pour in liquid gelatin and blend for a few seconds until smooth. Tiny green flecks of parsley and mint should still show. Refrigerate until thick and heavy but not set, about 30 minutes. Beat in sour cream and mayonnaise. Season with Tabasco and a little more salt, if needed. Pour into a 1 quart mold. Cover and chill until set, about 2-4 hours. Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint. Serves 6.
998605 -- CUCUMBER VICHYSSOISE
1/4 c. sliced onion
2 c. diced, unpeeled cucumber
1/2 c. diced potato
2 c. chicken broth
2 sprigs parsley
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard
1 c. light cream
Place onion, cucumber and raw potato in saucepan . Add chicken broth, parsley and seasoning and bring to boil. Cover and let cook until potato is barely tender, about 10 minutes. Put in blender and chill thoroughly. When ready to serve,s stir in cream and serve in chilled bowls. Sprinkle with paprika or chopped parsley. Note: milk may be substituted for cream for a thinner soup.
998606 -- BROCCOLI AND CAULIFLOWER
1 head broccoli
- head cauliflower
- tomatoes
- onion
Ranch dressing
Cut up all vegetables and add dressing. You can use whatever you want for vegetables.
998607 -- CREAMY CUCUMBERS
8 to 24 hours before serving, peel and thinly slice 3 to 4 large cucumbers. Sprinkle each layer generously with salt and pepper. In small bowl mix 1 cup mayonnaise with 2 to 3 tablespoons milk to thin. Stir with wire whip. Pour over seasoned cucumber slices. Stir well to coat each slice. Put in container with air tight lid. Store in refrigerator turning container upside down occasionally. Ronald, WA
998608 -- CUCUMBERS AND CREAM
2 c. peeled, thinly sliced cucumbers
2 tbsp. salt
1 onion, thinly sliced
1 1/2 c. half and half cream
1 tbsp. cider vinegar
Soak the cucumbers in salt overnight. Drain and rinse off the salt. Cover with half and half cream and add cider vinegar to taste (1 tablespoon vinegar to each 1 1/2 cups cream). Thinly sliced onion rings may also be added.
998609 -- EMERALD CUCUMBER TANG
1 pkg. lime Jello
1 c. hot water
1/2 c. cold water
1 (12 oz.) carton cottage cheese
1 c. mayonnaise
1 c. peeled, chopped cucumbers
1 tbsp. finely chopped onion
1 tbsp. salt
Dissolve Jello in hot water. Add cold water. Chill until thick and syrupy. Whip until frothy. Beat cheese and mayonnaise until smooth and creamy. Add cottage cheese to whipped Jello, then fold in cucumber, onion and salt. Pour into mold. Chill and set.
998610 -- OLD-FASHIONED GERMAN CUKES
2 cucumbers, peeled and sliced thin
Sliced red onion to taste
Salt
--DRESSING:--
1/2 pt. half & half
1 tsp. sugar
1/2 tsp. salt
2 tbsp. white vinegar
Spread sliced cucumbers in a thin layer on the bottom of a flat dish (a glass pie pan works great). Sprinkle liberally with salt and refrigerate at least 3 hours. Squeeze the liquid out of the cucumbers (yes, with your hands)! Combine dressing ingredients in order listed. Add wilted cucumbers, add sliced onion to taste and return to refrigerator until serving time. Serves 4.
998611 -- DIJON CUCUMBERS
4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1 tbsp. white wine vinegar
1/4 tsp. salt
1-2 cloves garlic
1/2 tsp. basil
1/8 tsp. black pepper
2 drops hot sauce
1 tbsp. grated onion
12 tbsp. safflower oil
Combine mustard and vinegar in blender (or whisk by hand). Add all other ingredients except oil. Blend. Add oil 1 tablespoon at a time; blend. Keeps several weeks. Use on cucumber sticks or other vegetables.
998612 -- CAULIFLOWER BROCCOLI COMBO
4 c. broccoli flowerets (1 1/2 lbs.)
6 c. cauliflower flowerets (2-2 1/2
lbs.)
1 (10 oz.) pkg. frozen peas, thawed
and drained
1/3 c. sliced green onions
1/2 c. thinly sliced celery
1 (8 oz.) can sliced water chestnuts,
drained
1 (2 oz.) jar pimento, drained
1 1/2 c. mayonnaise
1 (8 oz.) sour cream
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. garlic powder
1 tsp. sugar
Combine first 7 ingredients in large bowl. In small bowl blend mayonnaise, sour cream, salt, pepper, garlic powder and sugar. Fold into vegetables. Refrigerate, covered, several hours or overnight. Yield: 22 (1/2 cup) servings.
998613 -- HERBED TOMATOES
Peel 6 medium ripe tomatoes; place in deep bowl. In jar combine: 2/3 c. salad oil
1/4 c. vinegar
1/4 c. snipped green onions (include
tops)
1/4 c. snipped green parsley (if
dried is used 1/8 c.)
1/2 tsp. fresh ground pepper
- tsp. salt
- tsp. snipped fresh thyme or
marjoram (1 1/2 tsp. dried thyme)
1 clove garlic, minced
Cook mixture slightly until sugar dissolves. Combine all ingredients well mixed. Refrigerate overnight. (May be served as salad or a relish.) Keeps well. Marvelous vegetables in summer and substitutes as salad all year.
998614 -- CABBAGE SENSATION
1 head cabbage
8 tbsp. slivered almonds
2 pkgs. Ramen noodles
8 tbsp. sesame seeds
4 green onions, chopped
Chop cabbage. Brown in oven, almonds and sesame seeds. (Do separate.) Break up noodles. Add the above together in a salad bowl. --DRESSING:--
4 tbsp. sugar
- tsp. pepper
- tsp. Accent salt
- tsp. salt
- tbsp. rice vinegar
1/2 c. oil
Mix all ingredients but the oil together. Dissolve sugar, salt by stirring, or microwave. Then add oil. Mix together. When ready to serve, add dressing to cabbage mix and stir well. (Optional - add chopped chicken or turkey.)
998615 -- SWEDISH CUCUMBERS
4 lg. cucumbers, sliced thin (leave
peel on if using English cucumbers or tender pickling cucumbers)
4 tsp. salt
1 1/2 tsp. sugar
1/4 c. white vinegar
1/4 c. water
1/2 tsp. white pepper
1 tsp. dill weed
1/2 c. sour cream or plain yogurt
Arrange the thin cucumber slices in layers in a bowl, salting each layer. Cover and leave in the refrigerator for several hours or overnight. (Cucumbers will wilt more quickly if a weight is placed on top of the cucumbers). Drain off the water that forms and rinse the cucumbers well in fresh water. Add the sugar to the vinegar and water. Pepper the cucumber and pour the diluted vinegar over them. Add the dill, stir, and let cucumbers stand in the refrigerator at least an hour to marinate before serving. Add sour cream before serving.
998616 -- SWEET AND SOUR CUCUMBERS AND ONIONS
2 c. boiling water
3/4 c. sugar
Boil until it is dissolved. Then cool. 1/2 c. vinegar
Pour over prepared cucumbers and onions. Refrigerate before serving.
998617 -- CAULIFLOWER - BROCCOLI MEDLEY
1 head cauliflower
1 bunch broccoli
1 sm. onion
Cut into bite-size pieces. 1/3 c. mayonnaise
1/3 c. vegetable oil
1/3 c. vinegar
1/4 c. sugar
1/3 tsp. salt
1/4 tsp. pepper
Mix. Pour over vegetables. Marinate overnight in refrigerator.
998618 -- TOMATOES VINAIGRETTE
2 med. tomatoes, sliced
1/2 c. olive or vegetable oil
3 tbsp dried oregano leaves
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 clove garlic, crushed
Lettuce leaves
4 green onions, finely chopped
1 tbsp. snipped parsley
Arrange tomatoes in square glass baking dish, 8 x 8 x 2 inches. Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in tightly covered jar. Pour over tomatoes. Cover and refrigerate, spooning dressing over tomatoes occaionally, at least 2 hours. Arrange tomatoes on lettuce leaves; sprinkle with onions and parsley. Drizzle with dressing. Serves 4.
998619 -- CUCUMBERS IN SOUR CREAM
2 med. cucumbers, thinly sliced
1 med. onion, very thinly sliced
1/2 c. dairy sour cream
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
In bowl combine the cucumbers and onion. Stir together sour cream, sugar, vinegar and salt, toss gently to coat vegetables. Cover and chill. Makes 3 cups.
998620 -- CREAMED CUCUMBERS
Cut cucumber and put with cut small onion and salt; let stand about 1 hour. Then squeeze and drain off. Mix 3 tablespoons sugar enough evaporated milk to cover. Add about 3 tablespoons vinegar. Add to mix. Put into refrigerator to cool.
998621 -- SUNNY CAULIFLOWER BROCCOLI TOSS
--SALAD:--
2 c. cauliflower florets
2 c. cut up fresh broccoli
1/2 c. raisins
1/4 c. sliced green onions
1/4 c. shelled sunflower seeds
3 slices bacon, crisply cooked,
crumbled
--DRESSING:--
1/2 c. mayonnaise or salad dressing
2 tbsp. sugar
1 tbsp. cider vinegar
In a small bowl using wire whisk, blend all dressing ingredients. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad mixture; toss lightly to coat. Sprinkle with additional sunflower seeds, if desired. Makes 8 (1/2 cup) servings.
998622 -- TOMATOES IN HERB VINAIGRETTE
1/2 c. fresh parsley
1 tbsp. fresh tarragon
1 med. garlic clove
1 egg, at room temperature
1/2 c. vegetable oil
3 tbsp. red wine vinegar
1/2 tsp. salt
Pinch of sugar
Freshly ground pepper
2 lb. tomatoes, cored and thinly
sliced
Place parsley and tarragon in work bowl. With machine running, drop garlic through feed tube and mince finely. Add egg, oil, vinegar, salt, sugar and pepper and mix 5 seconds. Arrange tomatoes in serving bowl or on rimmed platter. Pour dressing over. Adjust seasoning. Can be made 2 hours ahead. 8 servings.
998623 -- CABBAGE NORWAY
1 sm. head cabbage
1 tsp. salt
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
1/2 c. shredded sharp cheese
Cayenne pepper
1/2 c. butter fresh bread crumbs
Preheat oven to 350 degrees. Cut cabbage into shreds. Place cabbage in sauce pan and add boiling water and salt. Bring to boil and simmer for 2 minutes, drain. In another pan heat butter, stir in flour with whisk. Blend well, add milk stirring rapidly. Season with salt and pepper. Remove from heat and stir in cheese, add cayenne pepper to taste. Combine cabbage and sauce. Spoon into a buttered casserole. Top with bread crumbs. Bake about 20 minutes and until it is browned.
998625 -- CREAMED CUCUMBERS
3 lg. cucumbers, peeled and thinly
sliced
1 rather large onion, sliced
Salt
Pepper
2/3 c. Miracle Whip
In a large bowl put the cucumbers, add the onion. With your hands work salt to cover all slices, being careful not to use too much. Cover and refrigerate overnight. The next day, again using your hands, squeeze all the juice from the cucumbers. (This eliminates all the bitterness). Add the Miracle Whip and lots of pepper. Stir until well coated. Serve.
998626 -- SESAME CUCUMBERS
2 cucumbers
2 tbsp. sesame seeds
1 tsp. sugar
3 tbsp. vinegar
1 tsp. soy sauce
Thinly slice cucumbers, cover with salt. Let stand 30 minutes. Press and drain excess liquid. Coat frying pan with oil. Sprinkle one layer of sesame seeds into pan. Cook over medium flame until brown. Place seeds in a cup and mash with a wooden spoon. Add sugar, vinegar and soy sauce. Pour over cucumbers. Chill 1 hour before serving.
998627 -- WILTED CUCUMBERS
1 lg. onion
Salt
Sugar
Vinegar and water (diluted)
Slice cucumbers in bowl; slice large onion with them (salt good at 1/2 way, then again when bowl is full). Let stand 1 hour or longer. Then squeeze them until all juice is out of them, pour it off. Sprinkle generously with sugar. Dilute about 1/3 cup vinegar with a little water, pour it over the sweetened cucumbers.
998628 -- CABBAGE BORSCHT
1/3 c. butter
1 c. chopped onion
3 carrots, chopped
1 (28 oz.) can (796 mL) tomatoes
6 c. shredded cabbage
1 beet, scrubbed and trimmed
8 c. boiling water
1 1/2 tsp. salt (approximately)
6 potatoes, diced
1 c. whipping cream
1/2 c. chopped sweet green pepper
2 tbsp. chopped fresh dill
Pepper
In large skillet over medium heat, melt butter. Cook onion and carrots, stirring often, until onions are softened, 3 to 5 minutes. Add tomatoes; crush with spoon. Bring to boil. Reduce heat to medium; cook, stirring until thick, for about 15 minutes. Add cabbage; cook until tender-crisp, about 8 minutes. Set aside. Meanwhile, in large saucepan, cook beet, covered, in boiling water and salt, until tender, about 30 minutes. Add potatoes; cook, covered for about 10 minutes or until tender. Using slotted spoon, transfer half of the potatoes to bowl. Add cream to potatoes in bowl; mash until smooth. Remove beet; peel and grate. Add reserved tomato mixture to pan of potatoes. Heat through. Gradually stir in potato-cream mixture, green pepper, beet and dill. Heat through without boiling. Season with salt and pepper to taste. Makes 12 servings.
998629 -- CUCUMBERS IN SOUR CREAM
2 med. cucumbers, thinly sliced
1 med. onion, very thinly sliced
1/2 c. dairy sour cream
1 tbsp. sugar
1 tbsp. vinegar
1/2 tsp. salt
Combine cucumbers and onion. Stir together remaining ingredients; toss with vegetables. Cover and chill; stir occasionally. Makes 3 cups.
998630 -- CAULIFLOWER AND BROCCOLI MEDLEY
1 head cauliflower 1 bunch broccoli 2 sm. onions 2 slices bacon, cooked and crumbled Cut cauliflower and broccoli into bite-size pieces. Slice onions and separate into thin rings. Cover with dressing. --DRESSING:--
1/2 c. mayonnaise
1/3 c. vegetable oil
1/3 c. vinegar
1/4 c. sugar
1/2 tsp. salt
Garnish with bacon.
998631 -- BROCCOLI SURPRISE
4 c. broccoli flowerets
1 c. raisins
1 c. chopped celery
1/4 c. chopped onion
1 pkg. cashews
8 slices bacon, cut and cooked
--DRESSING:--
1 c mayonnaise
1/2 c. sugar
2 tbsp. vinegar
Combine salad ingredients. Mix dressing ingredients and pour over broccoli mix. Serve chilled. Yummy!
998631 -- BROCCOLI SURPRISE
4 c. broccoli flowerets
1 c. raisins
1 c. chopped celery
1/4 c. chopped onion
1 pkg. cashews
8 slices bacon, cut and cooked
--DRESSING:--
1 c mayonnaise
1/2 c. sugar
2 tbsp. vinegar
Combine salad ingredients. Mix dressing ingredients and pour over broccoli mix. Serve chilled. Yummy!
998632 -- GOLDEN CABBAGE TOSS
3 c. shredded cabbage
1 (8 oz.) can Dole pineapple rings,
drained and halved
1 c. shredded carrot
1/4 c. raisins
1/4 c. unsalted sunflower nuts
1/3 c. orange low-fat yogurt
In a bowl combine cabbage, pineapple, carrot, raisins and sunflower nuts. Spoon yogurt over cabbage mixture and toss to coat. Makes 6 servings.
998633 -- SPICY TOMATOES
1 lg. tomato
Salt
Parmesan cheese
Scallions (optional)
Dill weed
Basil
Slice tomato thinly. Sprinkle as desired with salt, dill weed and basil. Top with layer of Parmesan cheese. Thinly sliced scallions are also nice. However, if you use them, the flavor is better if allowed to "age" for a while (1 hour, more or less).
998634 -- ARTICHOKE SUPREME
4 oz. macaroni, med. shells, cooked
1 (6 oz.) artichokes
1/2 sm. zucchini, sliced thin
- lg. carrot, shredded
- oz. salami, cut in thin strips
- tbsp. Parmesan cheese, grated
- c. Mozzarella cheese, grated
- tbsp. salad oil
- tbsp. white wine vinegar
3/4 tsp. dry mustard
1/2 tsp. oregano
1/2 tsp. basil
1 clove garlic
Marinate oil, vinegar, mustard, oregano, basil, garlic and cut up artichokes, for a few hours. Mix with remaining ingredients. Absolutely delicious. Serves 8 to 10.
998635 -- CURRIED SUMMER SQUASH
2 lbs. yellow squash
3 tbsp. butter
1 c. chopped onion
1 tsp. curry powder
4-5 c. chicken broth
Sour cream (opt.)
Finely chop or coarsely grate yellow summer squash. Saute onions until golden. Add curry powder to onions. Saute onions and curry about one minute more. Add squash to onions and saute a few minutes. Add chicken broth and cook gently until squash is tender. Puree in blender. Serve either hot or cold.
998636 -- VICHYSQUASH
6 med. yellow squash, sliced
1 med. onion, peeled and sliced
Oleo
1/2 c. chicken broth
1 c. milk or light cream
Salt and pepper to taste
Chopped chives
Saute the onion in butter in a large pan. When it is wilted, add the squash and the broth. Cover and cook briskly until the squash is tender, about 15 minutes. Cool. Puree the squash with the cooking liquid in a blender. Season with salt and pepper. When cold, add the milk. Serve cold, garnished with chives. Florida House of Representatives District 38
998637 -- CORN VEGETABLE MEDLEY
1 can Campbell's NEW Golden Corn Soup
1/2 c. milk
2 c. broccoli flowerets
1 c. sliced carrots
1 c. cauliflowerets
1/2 c. shredded Cheddar cheese
(optional)
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through. Makes 6 servings. If desired substitute with 1 bag (16 ounce) frozen broccoli, carrots and cauliflower for fresh vegetables. (You would reduce cooking time 15 minutes).
998638 -- CUCUMBERS SHIELDZINI
3 cucumbers
1 tsp. salt
1 tbsp. oil
2 tsp. sugar
3 tbsp. vinegar
3 tbsp. soy sauce
1/2 tsp. M.S.G.
Cut cucumbers lengthwise, scoop out seeds with a spoon and slice cucumbers into bite-sized pieces. Mix remaining ingredients for marinade and pour over cucumbers. Toss gently and refrigerate several hours before serving, tossing every now and then. Serve garnished with shredded carrots and cherry tomatoes. NOTE: Do not prepare too far in advance as cucumbers become soggy.
998639 -- SOUR CREAM CUKES
1/2 tsp. salt
2 tbsp. cider vinegar
2 tbsp. dill weed
1 tsp. sugar
1 c. sour cream (may be 1/2
mayonnaise, 1/2 sour cream)
2 cucumbers, thinly sliced
Mix all together and let set 1 to 2 hours. May also add thinly sliced white onions with cucumbers.
998640 -- COTTAGE CHEESE IN TOMATOES
3 med. tomatoes
1 carton (12 oz.) diet creamed
cottage cheese
1/3 c. grated pared carrot
1/3 c. diced pared cucumber
1/3 c. finely chopped green onion
4 radishes, coarsely grated
1/4 tsp. salt
1 tbsp. low calorie Italian style
dressing
Crisp lettuce
Parsley or dill sprigs
1. Cut tomatoes in half crosswise. With spoon, scoop out pulp and seeds; drain. 2. In medium bowl, combine cottage cheese, carrot, cucumber, onion, radishes, drained tomato pulp, salt, and dressing; mix lightly. Spoon into tomatoes. 3. Arrange on lettuce on salad plates. Garnish with fresh parsley or dill sprigs. Makes 6 servings; 67 calories each.
998641 -- BROCCOLI AND CAULIFLOWER
1 lg. cauliflower
2 bunches broccoli
1 purple onion
1 onion
1 c. oil
3/4 c. sugar
1/4 c. vinegar
1 tsp. poppyseed
Cut vegetables in small pieces. Blend onion and remaining ingredients and marinate vegetables. Keeps well in refrigerator.
998642 -- ROMAINE WITH CHERRY TOMATOES
4 leaves Romaine lettuce, torn
2 radishes, sliced thin
1/4 c. zucchini, sliced
3 cherry tomatoes, halved
2 tbsp. Southwind Vinaigrette
To make Southwind Vinaigrette, whisk together 2 tablespoons safflower oil, 2 tablespoons red wine vinegar, 2 tablespoons Perrier, 1 1/2 tablespoons lime juice, 1 tablespoon scallions, minced and white pepper to taste. Toss together with all salad ingredients.
998643 -- GRANDMA ALBRACHT'S CREAMED CUCUMBERS
2 lg. cucumbers (peeled and sliced)
2 tbsp. vinegar
2 tsp. salt
1 med. onion
1/4 c. sour cream
1/4 c. real mayonnaise
Dash of pepper
1/2 tsp. dillweed
1 tsp. sugar
Combine first four ingredients, let stand for 2 to 3 hours. Drain. mix the remaining ingredients. Pour over cucumbers and let stand overnight.
998644 -- CUKES AND MOSTACCIOLY
1 lb. mostaccioly pasta
2 tbsp. vegetable oil
1 1/2 c. sugar
1 c. water
1 tsp. salt
1 tsp. pepper
1 tsp. Accent
1/2 tsp. garlic powder
- tsp. parsley flakes
- c. vinegar
- c. sliced cucumbers
- sliced onion
Cook pasta according to the directions on the package. Drain and then coat with vegetable oil. Cool. Add remaining ingredients. Refrigerate at least 2 hours before serving.
998645 -- CABBAGE DE LUX
1 reg. large cabbage
1 to 1 1/2 c. green pepper
1/4 lb. bacon or salt pork
Cabbage, cut up. Fry bacon or salt pork. Combine cabbage with fried meat. Cut up green pepper, medium pieces, or fourths. Place top on pot or skillet turn. Cook on low fire for 20 minutes. Do not add water.
998646 -- NANNINE'S CUCUMBERS
1 lg. or 2 sm. cucumbers
1 lg. onion
Salt to taste
1 tbsp. sugar
1 tbsp. wine vinegar
1 heaping tbsp. mayonnaise
Peel and slice cucumbers and onion very thin. Mix together. Add salt to taste. Sprinkle with sugar and wine vinegar. Cover. Let stand 15 minutes. Chill. Drain off liquid. Add mayonnaise and serve immediately.
998647 -- ZUCCHINI BISQUE
5 c. zucchini, sliced 1/2 inch pieces
1/4 c. butter or margarine
1 onion, chopped
3 1/2 c. chicken stock
1/2 c. light cream
Salt to taste
1/8 tsp. white pepper
1/8 tsp. black pepper
1/8 tsp. nutmeg
Saute zucchini and onion until limp, not brown. Add broth, cover and simmer about 15 minutes. Whirl in blender. Add cream and seasonings.
998648 -- ZUCCHINI TOSS
1 head lettuce, washed and chilled
1 sm. head Romaine, washed and chilled
1/4 c. olive oil or salad oil
2 med. zucchini, thinly sliced
1 c. sliced radishes
3 green onions, sliced
3 tbsp. crumbled blue cheese
2 tbsp. tarragon or wine vinegar
3/4 tsp. salt
1 sm. clove garlic, crushed
Dash of pepper (or to taste)
Into large salad bowl, tear greens into bite-size pieces (about 10 cups). Toss with oil; add zucchini, radishes, onions, and cheese. Combine vinegar, salt, garlic and pepper; pour over salad and toss. 6 to 8 servings. This also tastes great with any type of garlic bread!
998649 -- COLD HERBED TOMATOES
6 sm. tomatoes, blanched, peeled
Dry tomatoes well and place in the following marinade for at least five hours: 2/3 c. oil
1/4 c. tarragon vinegar
1/4 c. chopped parsley
1/4 c. sliced green onions
1/2 tsp. thyme or marjoram
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
Serve on lettuce bed, cottage cheese with the tomato cut in an "X' so it opens slightly. Dribble extra marinade over this. The marinade has lots of green in it so it makes pretty salad. Serves 6.
998650 -- BROCCOLI ROYALE
32 Ritz crackers, crushed
1/4 c. melted butter
16 oz. broccoli, cooked and drained
12-16 oz. processed cheese
Mix crackers with butter and set aside. Reserve 1/2 cup. Butter an 8x8 inch or 11x7 inch glass pan and press layer of crumbs in bottom. Spread broccoli over crust. Spread shredded or sliced cheese over top of broccoli and sprinkle remaining crumbs on top. Bake at 350 degrees for 30 minutes.
998651 -- COUNTRY CABBAGE
1/2 head cabbage, coarsely chopped
3 tbsp. butter
1 tbsp. flour
Salt and pepper
Boil cabbage until tender. Drain well. Add butter, heat until melted. Sprinkle with flour, salt and pepper to taste. Mix well.
998652 -- FRIED ZUCCHINI WITH TOMATOES
1 med. zucchini
1 sm. onion, chopped
1 can tomatoes
3 tbsp. butter
1/2 c. Parmesan cheese
Cut unpeeled zucchini into 1/4 inch slices. In large frying pan, cook onion in butter until clear. Add zucchini, fry 10 minutes. Add chopped tomatoes with juice. Bring to boil. Season with salt and pepper. Simmer 20 minutes. Top with Parmesan cheese. Heat until cheese melts.
998653 -- ZESTY ZUCCHINI BAKE
1 lb. Italian sausage or ground beef
3 med. onions, sliced
1 clove garlic, crushed
1/3 c. oil
- (28 oz.) can tomatoes
- tsp. salt (optional)
1/8 tsp. pepper
2 tsp. oregano
1 tbsp. wine vinegar
8 med. zucchini (3 lb.), sliced 1/4
inch thick
3 tbsp. grated Parmesan cheese
Saute onions and garlic with sausage until browned. Add crushed tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Arrange zucchini slices in a greased 3-quart casserole. Top with tomato and meat mixture. Sprinkle with cheese. Bake at 400 degrees for 1 hour or until tender. Makes 10 cups or 8-10 servings.
998655 -- TEXAS CABBAGE
8 slices Canadian bacon
2 lg. onions, chopped
1 lg. cabbage, chop coarsely
1/4 c. brown sugar
Chicken bouillon granules
In a large pot, saute Canadian bacon with onions. Add chopped cabbage, sugar and chicken granules to taste. Cover and simmer, stirring occasionally, until cabbage is limp.
998656 -- CABBAGE RECIPE
1 head of cabbage
1 lg. onion
1 lg. bell pepper
Cut up and mix together. Pour 1 cup of sugar over cabbage. 1 c. vinegar
3/4 c. of salad oil
1 tsp. celery seed
1 tsp. dry mustard
1 tbsp. salt
Pour over cabbage after cool. Do Not Stir.
998657 -- OLD FASHIONED CABBAGE
1 sm. head cabbage, cut in wedges
1 c. sour cream
1 beaten egg
- tbsp. butter
- tbsp. vinegar
- tbsp. lemon juice
- tsp. sugar
- tsp. salt
1/2 tsp. pepper
1/8 tsp. mustard
1/8 tsp. paprika
1/2 tsp. celery seed
Cook cabbage until tender. Combine all ingredients and mix thoroughly. Cook in double boiler until thick, stirring constantly. Serve over precooked cabbage.
998658 -- COLD CUCUMBER
2 med. cucumbers
2 c. buttermilk
1 chicken bouillon cube
Salt and pepper
Place buttermilk in blender. Peel cucumber, split lengthwise and remove seeds (if desired). Cut into pieces and place in blender. Add salt and pepper to taste. Melt chicken cube in 1/4 cup water and add to blender. Blend on liquify for about 15 seconds. Chill thoroughly. Makes 3 to 4 servings. This can be done using a large can of tomatoes (28 oz.), juice and all, instead of cucumbers. Melt the chicken cube in some of the tomato juice instead of water, and add less salt.
998659 -- CUCUMBER VINAIGRETTE
1 lg. cucumber
1/4 c. parsley, finely chopped
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
1 tbsp. water
Pare cucumber, cut crosswise into thin slices. (You should have about 2 cups.) Place in small bowl. Sprinkle parsley, sugar, salt, pepper, vinegar and water over slices. Toss to mix; chill about 30 minutes. Stir lightly before serving. Serves 4.
998660 -- CUCUMBERS AND ONIONS
2 or 3 cucumbers, sliced
1 lg. onion, cut in rings and
separated
Vinegar
Water
Salt
Layer cucumbers and onions in a bowl. Mix equal parts of vinegar and water, enough to cover onions and cucumbers. Pour over, sprinkle with salt and chill for 15 to 30 minutes and serve cold.
998661 -- CUCUMBERS AND SOUR CREAM
2 or 3 cucumbers
1 c. sour cream
1 tsp. chopped chives
Salt
Slice cucumbers in a bowl. Stir chives into sour cream, add salt. Stir into cucumbers and serve.
998662 -- CAULIFLOWER AND BROCCOLI
1 head cauliflower, broken or sliced
into sm. flowerets (4 c.)
1 bunch broccoli, cut into small size
pieces (4 c.)
1 c. mayonnaise
3 tbsp. sugar
1/4 c. red wine vinegar
6 slices bacon, cooked crisp and
crumbled
3/4 c. nuts, chopped
Wash and prepare vegetables. Cook bacon and crumble. Chop nuts. Put vegetables in large bowl. Mix mayonnaise, sugar, and vinegar in small bowl. Pour over vegetables and stir together. Add bacon and nuts and stir to mix. Cover and refrigerate 4 to 6 hours or overnight before serving. The longer it marinates, the better it is.
998663 -- CAULIFLOWER AND BROCCOLI COMBO
--DRESSING:--
2 c. dairy sour cream or plain yogurt
1 tbsp. mayonnaise
1/4 c. chopped celery
1/4 c. diced red onion
1 (1/2 oz.) pkg. dry buttermilk salad
dressing mix
--SALAD:--
1 med. head cauliflower, washed and
separated into flowerets
1 bunch broccoli, washed and
separated into flowerets
Prepare dressing: stir sour cream, mayonnaise, celery, onion and dressing mix. Prepare salad: Combine cauliflower and broccoli. Pour dressing over salad and toss. Refrigerate. 10-12 servings.
998664 -- "POLISH" TOMATOES
6 lg. ripe tomatoes
1 sm. onion, minced
1 tsp. fresh or 1 tsp. dried basil
1 1/2 tsp. fresh or 1/2 tsp. dried
dill weed
1 tbsp. fresh or 1 tsp. dried parsley
4 tbsp. olive oil
3 tbsp. wine vinegar
Salt and pepper
Slice tomatoes into wedges. Put them in a bowl with the minced onion. In a jar, put the herbs, oil and vinegar and shake well. Pour over the tomatoes and toss to coat evenly. Salt and pepper to taste. This is one of the best ways to serve tomatoes when your garden is full of them! Delicious!
998665 -- SQUASH BISQUE
1 sm. butternut squash, peeled, seeded
and sliced
1 stalk celery
1 apple, peeled and sliced
1 sm. potato, peeled and sliced
1 sm. onion, peeled and sliced
1 med. carrot, peeled and sliced
1/4 tsp. oregano
1/4 tsp. rosemary
14 1/2 oz. can chicken broth
3/4 c. skim milk
Combine first 9 ingredients, cover and simmer 20-30 minutes until vegetables are tender. Process in blender until smooth. Return to pan, stir in milk and cook over low heat until thoroughly heated.
998666 -- ARTICHOKE
2 pkg. (9 oz. each) artichoke
- garlic clove, halved
- tsp. lemon juice
1/2 tsp. salt
1/8 tsp. white pepper
2 c. chicken broth
3 tbsp. butter or margarine
3 tbsp. flour
2 c. milk
Garlic croutons
Yield: 5 cups
180 calories per cup
1. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. 2. Puree in blender or food processor. Strain, if desired; set aside. 3. In same saucepan melt butter or margarine. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. 4. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk. 5. Stir in pureed vegetable mixture; heat through. Garnish if desired.
998667 -- CAULIFLOWER
2 pkg. (10 oz. each) cauliflower
1/3 c. chopped celery
1/2 tsp. curry powder
1/2 tsp. salt
2 c. chicken broth
3 tbsp. butter or margarine
3 tbsp. flour
2 1/2 c. milk
Chopped chives
Yield: 6 cups
160 calories per cup
1. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions. 2. Puree in blender or food processor. Strain, if desired; set aside. 3. In same saucepan melt butter or margarine. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. 4. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk. 5. Stir in pureed vegetable mixture; heat through. Garnish if desired.
998668 -- ZUCCHINI ROMA
5 med. zucchini
1/4 c. flour
1 tsp. salt
1 tsp. oregano
1/4 tsp. ground pepper
1/4 c. olive oil
2 sliced tomato
1 c. sour cream
1/2 c. Parmesan cheese
Wash and scrub zucchini well and cut into thin round pieces. Combine flour with half the salt, pepper and oregano in a bowl. Coat zucchini slices in mixture. Heat oil in a skillet and saute zucchini until brown. Place zucchini in a greased baking dish and top with tomato. Combine sour cream and the rest of the salt, oregano and pepper and spread over tomato slices. Bake 30 minutes at 350 degrees.
998669 -- CABBAGE CREOLE
1 lg. cabbage
1 lb. ground chuck
1 bell pepper
1/2 onion
1 can stewed tomatoes
1 can Rotel
1 can Cheddar cheese soup
1 can corn
1 can kidney beans, drained (optional)
Brown onion, bell pepper and ground chuck. Cook until done and drain all remaining grease. Cut up cabbage. Add all ingredients and simmer for 30-40 minutes.
998670 -- MOE'S SCALLOPED CORN
1 lb. frozen corn
2 eggs
2 tbsp. flour
1/2 c. milk
Salt & pepper
Bits of butter on top
Bake at 350 degrees for 30 minutes.
998671 -- TOMATOES VINEGARETTE
6 lg. tomatoes, peeled and sliced
1/2 lb. fresh mushrooms, cleaned and
chopped
1/4 c. green onions, chopped
1 clove garlic, crushed
1/4 c. wine vinegar
2/3 c. vegetable oil
1/4 c. finely chopped parsley
1 tsp. salt
1 tsp. dill
1 tsp. basil leaves
1/4 tsp. pepper
Put sliced tomatoes in dish. Mix remaining ingredients together; pour over tomatoes. Refrigerate 1 to 2 hours before serving. Medical Records
998672 -- BROCCOLI JENNIFER
1 (10 oz.) pkg. frozen chopped
broccoli thawed and drained
1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 c. grated cheese
1 sm. onion, chopped
1 beaten egg
1 tbsp. melted butter
18 crushed Ritz crackers
Combine first 6 ingredients in buttered 1 quart baking dish. Mix melted butter and crackers; sprinkle on top. Bake at 350 degrees approximately 35 minutes. Administration
998673 -- BROCCOLI AUGRATIN
1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine
Bring 1 inch of salt water to boiling; add broccoli. Cook until stems are tender 12 to 15 minutes; drain. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Mix remaining ingredients until crumbly, sprinkle over cheese sauce. Bake until crumbs are very light brown, about 20 minutes. Physical Therapy
998674 -- CHEESED VEGETABLES
3 (1 lb.) pkgs. California blend
(broccoli, cauliflower, carrots)
1 stick margarine
1 lb. cheese whiz
Put ingredients in crockpot or microwaveable bowl and heat thoroughly. Physical Theraphy
998675 -- ESCALLOPED CABBAGE
1 lb. cabbage, coarsely shredded
2 qt. boiling water
5 tbsp. margarine
3 tbsp. flour
1 c. milk
1 1/2 c. buttered cracker crumbs
1/4 c. salt
1/2 c. sugar
Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Drain very well and put in a 2 quart flat casserole. Make a cream sauce with butter, flour and milk by melting butter in saucepan, stirring in flour and slowly adding milk. Cook until thickened over medium heat. Pour over cabbage; sprinkle with buttered cracker crumbs. Bake at 325 degrees for 45 minutes. Serves 4 to 6. Alterna Care
998676 -- SCALLOPED CABBAGE
1 head cabbage
1/2 c. milk
Salt and pepper to taste
1 can cream of celery soup
3/4 lb. Velveeta cheese
Boil cabbage for 10 minutes; drain. Mix together in a casserole which has been sprayed with Pam; milk, Velveeta cheese, cream of celery soup, salt, and pepper. Cook mixture in microwave until cheese melts; add drained cabbage. Top with buttered bread crumbs if desired. Bake at 375 degrees until mixture heats through, approximately 1/2 hour. Home Health Care
998677 -- SMASHING SQUASH
2 lb. summer squash or zucchini,
sliced, cooked and drained
1 carrot, pared and grated
1 sm. onion, peeled and grated
1 stick margarine, melted and mixed
with
1 (8 oz.) pkg. dry herb-flavored
stuffing mix
1 c. sour cream
1 can cream of chicken (or mushroom)
soup
Mix squash, carrots and onions. Add 1/2 of the buttered stuffing to squash mixture. Add sour cream and soup, undiluted. Turn into buttered casserole dish and top with remaining buttered stuffing. Bake at 350 degrees for 20-30 minutes.
998678 -- GLORIFIED CABBAGE
1 med. cabbage
2 med. onions
6 cloves garlic
2 pieces celery, chopped
1 med. bell pepper, chopped
1/2 c. butter
1/4 c. oil
4 slices toasted bread
2 cans Pet evaporated milk
1 lb. Velveeta cheese
Boil cabbage in a large pot until tender. In another pan, saute onions, garlic, celery, and bell pepper in the butter and cooking oil. Soak the toasted bread in the Pet milk. When the cabbage is boiled, drain. Add the ingredients to the cabbage, including the butter and oil. Mix. Chop up the bread and add to the mixture. Add the cheese, stir until melted, put in a casserole dish and top with bread crumbs. Bake in 400 degree oven until brown.
998679 -- CAULIFLOWER ALA POLAND
2 hard-boiled egg whites
- tsp. parsley
- tbsp. sour cream
Pepper to taste
1/4 c. melted butter
3 tbsp. bread crumbs
1 head cauliflower, steamed
Place a clean head of cauliflower on rack over simmering water. Cover and steam for 20 to 25 minutes. While cauliflower is steaming, cut egg whites into small pieces. Add parsley, sour cream, and pepper to egg whites. Just before serving, melt butter and stir in bread crumbs over cauliflower, top with egg mixture.
998680 -- CAULIFLOWER
1 head cauliflower, cleaned
2 tsp. mustard
1/2 c. mayonnaise
3/4 c. Cheddar cheese
Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes. Drain. Pour mixture over cauliflower in pan, and put in 375 degree oven for 10 minutes.
998681 -- SUNNY GREEN PEPPER BAKE
3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese
spread, cubed
1 (12 oz.) can whole kernel corn,
drained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted
Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. 6 servings.
998682 -- BAKED SPINACH AND CHEESE
2 bags spinach
2 tbsp. chopped parsley
4 tbsp. shortening
1/2 tsp. paprika
4 eggs
2 c. milk
1 c. grated cheese
1 tsp. salt
Chop spinach fine, add parsley, cook in shortening 10 minutes. Add well-beaten eggs to milk, pour over spinach. Add cheese and seasoning, turn into greased baking dish. Bake at 350 to 400 degrees for 1/2 hour.
998683 -- STIR-FRY ZUCCHINI
3 c. diced zucchini
1/2 c. diced green pepper
1/2 c. diced onion
1 carrot, grated
1 c. celery, sliced diagonally
2 tbsp. vinegar
2 tbsp. granulated sugar
Soy sauce to taste
1 med. tomato, diced (for garnish)
3 slices bacon (for garnish)
Fry bacon until crisp. Remove and place on a paper towel to drain. Place diced zucchini, green pepper, onion, and celery in skillet; stir fry for 5 to 7 minutes. Add vinegar and sugar; stir well. Add soy sauce to taste. Garnish with chopped tomato; crumble bacon over top. Serves 6.
998684 -- SWEET SOUR RED CABBAGE
1 med. head red cabbage
4 slices bacon, diced
1/4 c. brown sugar
2 tbsp. flour
1/2 c. water
1/4 c. vinegar
1 tsp. salt
1/8 tsp. pepper
1 sm. onion, sliced
Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice, about 10 minutes; drain. Fry bacon, drain of fat all but 1 tablespoon bacon drippings. Stir in sugar and flour, add water and vinegar, salt, pepper and onion. cook about 5 minutes until thick. Add bacon and sauce mixture to hot cabbage. Stir gently and heat through. Serves 6.
998685 -- BAKED ZUCCHINI
1 1/2 to 2 lb. zucchini
Salt to taste
1 lg. onion
1 c. bread crumbs
1/2 lb. grated cheese
1 or 2 eggs
1 c. milk
Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Add onions, cut fine. Cook 10 to 15 minutes. Cool slightly before adding milk and bread crumbs and part of cheese. Add well-beaten egg and some cheese. Put in baking dish, top with bread crumbs and cheese. Bake at 325 degrees for 30 to 45 minutes.
998685 -- BAKED ZUCCHINI
1 1/2 to 2 lb. zucchini
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