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.
998686 -- SUMMER SQUASH MEDLEY
2 tbsp. margarine
2 med. yellow squash, sliced 1/4"
thick
2 med. zucchini, sliced 1/4" thick
1/2 red bell pepper, cut into strips
3/4 tsp. vegetable magic seasoning,
cajun style
1/4 tsp. salt
In large skillet, melt margarine. Add squash, zucchini and pepper strips. Saute over medium heat until crisp (about 5 minutes). Remove from heat; stir in seasonings.
998687 -- BROCCOLI HOT DISH
1 (10 oz.) pkg. frozen chopped broccoli
1 can cream of chicken soup
1 tbsp. flour
1/2 c. sour cream
1/4 c. grated carrot
Dash of pepper
1/4 tsp. salt
1 tbsp. onion, chopped
1/4 c. seasoned croutons
2 tbsp. melted margarine
Cook broccoli according to package directions. Drain. In a bowl mix together soup and sour cream. Add broccoli, flour, carrot, salt, pepper and onion. Mix. Put mixture in a greased 1 1/2 quart baking dish. Arrange croutons on top along outside edges. Drizzle croutons with melted margarine. Bake uncovered at 350 degrees for 30-35 minutes.
998688 -- ZUCCHINI SURPRISE
2 med. zucchini's
1 c. Bisquick
1/2 c. chopped onion
1/2 c. grated Parmesan cheese
1 clove of garlic
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. parsley
1/4 tsp. pepper
1/2 c. oil
4 eggs
Mix together all above ingredients except zucchini. Slice zucchini, fold into mixture and spread into a greased pan. Bake at 350 degrees for 25-30 minutes.
998689 -- CAULIFLOWER AU GRATIN
1 lg. head cauliflower
1/4 c. butter or margarine, divided
1/2 c. diced onion
1 1/2 c. (6 oz.) shredded cheddar
cheese
1 c. (8 oz.) sour cream
1/4 tsp. salt
1/2 c. dried bread crumbs
Break cauliflower into sections. Cook for 10 minutes in salted water. Drain well. Combine cauliflower with 2 tablespoons butter, onion, cheese, sour cream and salt. Spoon into 1 1/2 quart casserole. Melt remaining butter and toss with bread crumbs. Sprinkle over cauliflower mixture. Bake at 350 degrees for 30-40 minutes.
998690 -- ASPARAGUS CASSEROLE
2 (14 1/2 oz.) cans cut asparagus,
drained
1 1/2 tbsp. butter, melted
1 tbsp. flour
3/4 c. milk
2/3 c. Cheddar cheese, grated
1/8 tsp. salt
1/2 c. Ritz crackers, crushed
1/2 tbsp. butter
Preheat oven to 325 degrees. Place cut asparagus in casserole dish. In small pan over medium heat, melt butter. Add flour, then add milk gradually. Cook slowly until thickened, stirring constantly. Add cheese and salt. Pour sauce over asparagus, sprinkle with cracker crumbs and dot over top with butter. Bake 40 minutes.
998691 -- FRESH ASPARAGUS
2 lb. asparagus
Salted water
1/4 c. butter or margarine, melted
Sprinkle of salt
Sprinkle of pepper
Snap or cut off tough ends of asparagus. Wash. Leave whole or cut into bite-size diagonal pieces. Cook in salted water until tender. If you find tips cook too fast compared to ends when cooking whole, make a pillow of foil to hold tips up. Drain very well. Turn into shallow serving dish. Drizzle butter over top. Sprinkle with salt and pepper. Makes 4-6 servings of about 4-6 spears each.
998692 -- BAKED BEANS
3 (16 oz.) pork & beans
1 (16 oz.) butter beans
1 (16 oz.) kidney beans
1 tsp. prepared mustard
Dash garlic powder
3/4-1 c. ketchup
1 sm. onion, chopped
1/4 c. dark brown sugar
1/2 lb. bacon (chopped in pieces)
reserve 3 strips for top
Drain butter and kidney beans. Mix beans, spices, ketchup and sugar. Brown bacon pieces, then fry onions until golden brown. Fold bacon and onions into beans. Bake at 350 degrees for 1 hour, uncover the last 20 minutes. Decorate beans with remaining bacon arranged on top.
998693 -- STUFFED BANANA PEPPERS
13 mild or hot banana peppers (sweet
peppers, red or green bell peppers can be substituted if preferred)
2 tbsp. olive oil
1 sm. onion, minced
1 c. water
1/2 c. uncooked rice
1 med. tomato, peeled, seeded &
chopped
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. dried dillweed
1/4 c. tomato puree
Cut 1/2 inch off tops of peppers and set aside. Remove cores and seeds with long thin knife. Rinse peppers in cold water to remove any remaining seeds; pat dry. Heat oil in heavy large skillet over medium-high heat. Add onion and saute 10 minutes. Stir in 1/2 cup water, rice, tomato, parsley, salt and dillweed. Cook until liquid evaporates, 10 minutes. Remove from heat. Preheat oven to 350 degrees. Cut 1 pepper in half lengthwise and set aside. Fill remaining peppers loosely with rice mixture; replace tops. Position 2 pepper halves against long side of rectangular baking dish. Prop stuffed peppers against pepper halves, stacking in dish as necessary. Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. Pour over peppers. Cover and bake 45-50 minutes. Serve hot with sauce accumulated in dish or pass separately. Excellent side dish to leg of lamb. Peppers can be filled 1 day ahead and refrigerated, or frozen up to 2 weeks. Defrost in refrigerator before baking.
998694 -- PICKLED BEETS
2 c. sugar
2 c. water
2 c. vinegar
1/2 tsp. salt per cup
In saucepan, cook beets in water until tender. Drain. Pour cold water over beets and skin them by rubbing between your hands. Cut off ends. Slice beets. Dissolve sugar and salt into the 2 cups water and vinegar. Pour syrup onto beets. These keep in the refrigerator for months.
998695 -- BROCCOLI BALLS
1 pkg. broccoli cutlets, cooked &
drained
3/4 c. melted margarine
1 tsp. pepper
1/2 tsp. garlic salt
1/2 c. Parmesan cheese
3 c. Pepperidge Farm stuffing
6 eggs, beaten
Mix all ingredients in large bowl. Chill for 1 hour. Roll into small balls. Bake at 325 degrees for 15-20 minutes until lightly browned. Mix can be made the day before and kept refrigerated.
998696 -- BROCCOLI RICE CASSEROLE
2 (10 oz.) bags frozen chopped broccoli
1 c. long grain rice, cooked
1 c. process cheese spread
10 oz. condensed cream of mushroom
soup
10 oz. condensed cream of chicken soup
2 tbsp. butter or margarine
- c. chopped onion
- tbsp. butter or margarine
1/2 c. dry bread crumbs
Cook and drain broccoli. Combine broccoli and rice in large container. Mix cheese spread, mushroom soup and chicken soup together. Add to broccoli. Put butter and onion into frying pan. Saute until onion is soft and clear. Mix with broccoli and rice. Put into 3 quart casserole. Melt butter in small saucepan. Stir in crumbs. Sprinkle over top. Bake uncovered in 350 degree oven for about 30 minutes. Serves 8.
998697 -- APRICOT - GLAZED CARROTS
5 c. julienne-cut carrots
3/4 c. water
1/4 tsp. salt
1/4 c. apricot preserves
In medium saucepan, combine carrots and water; bring to a boil. Reduce heat; cover and cook over medium heat 8-12 minutes or until carrots are tender; drain. Stir in salt and apricot preserves. Makes 8 (1/2 cup) servings.
998698 -- SWEET AND SOUR CARROTS
2 lb. carrots, cut bite-size
Salted water
1/4 c. brown sugar, packed
1/4 c. white vinegar
1 tsp. soy sauce
1/2 c. orange juice
1/4 tsp. salt
1 tbsp. water
1 tbsp. cornstarch
Cook carrots in salted water until tender. Drain. While carrots are cooking put next 5 ingredients into saucepan. Mix well. Mix water and cornstarch together. Add to saucepan. Heat and stir to boil and thicken. Pour over drained carrots. Toss lightly to coat. Serves 6-8. Variation: Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking.
998699 -- CAULIFLOWER MIX
2 lb. head of cauliflower, broken up
Salted water
1/3 c. butter or margarine
1/3 c. all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. milk
1 c. peas, frozen or fresh, cooked
1/2 c. sliced mushrooms, drained
2 c. grated med. Cheddar cheese
Cook cauliflower in salted water until barely tender. Drain. Melt butter in saucepan. Mix in flour, salt and pepper. Stir in milk until it boils and thickens. Add peas, mushrooms, 1 cup of cheese and cauliflower to sauce. Stir. This may be heated through and served now. For oven dish turn into 2 quart casserole. Scatter remaining 1 cup cheese over top. Bake covered in 350 degree oven for about 25 minutes or until hot. Remove cover for last 10 minutes. Serves 8-10.
998700 -- CREAMED CELERY WITH PECANS
4 c. celery, cut diagonally into 1/2"
pieces
3 tbsp. butter
2 tbsp. flour
2 c. milk
3/4 tsp. salt
3/4 c. pecan halves
1/2 c. bread crumbs
Boil celery in water to cover for about 10 minutes or until tender. Drain. Melt 2 tablespoons butter over medium heat. Stir in flour and add milk slowly, stirring constantly until thick and smooth. Add salt and drained celery. Spoon mixture into greased 1 1/2 quart casserole. Top with pecans (or mix in with celery mixture). Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. (Can refrigerate, then bring to room temperature and bake.) Bake uncovered at 400 degrees for 15 minutes.
998701 -- GREEN BEANS GERMAN - STYLE
4 slices bacon, diced
1/3 c. chopped onion
2 tbsp. sugar
1 tbsp. flour
3 tbsp. vinegar
16 oz. can Green Giant French style
green beans, drained, reserved 1/3
c. liquid
In medium skillet, fry bacon until crisp. Remove bacon; drain on paper towels. Saute onion in bacon drippings until crisp-tender. Add sugar, flour, vinegar and reserved liquid; cook until smooth and thickened, stirring constantly. Add beans; heat thoroughly. Garnish with bacon. Makes 3-4 servings.
998702 -- GREEN BEANS PARMESAN
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
1/2 tsp. Worcestershire sauce
2-4 tbsp. grated Parmesan cheese
2 (14 oz.) cut green beans, drained
Melt butter in saucepan. Mix in flour, salt and pepper. Stir in milk until it boils and thickens. Add Worcestershire sauce and first amount of cheese. Add more to taste. Add beans. Heat through. Stir often. Serves 8.
998703 -- BAKED MUSHROOMS
3 lb. fresh sm. mushrooms
1 sm. onion, chopped
1/4 c. butter or margarine
1/2 c. all-purpose flour
3/4 tsp. salt
1/8 tsp. pepper
1/4 c. butter or margarine
1/4 tsp. garlic powder
2 1/2 c. chicken stock
1 c. sour cream
1 tbsp. tomato sauce or ketchup
1 tbsp. sherry (optional, but adds
good flavor)
Saute mushrooms and onion in first amount of butter in frying pan for about 5 minutes. This may need to be done in 2 batches. Add more butter if needed. Turn into 2 quart casserole. Put remaining butter into frying pan. Mix in flour, salt, pepper and garlic powder. Stir in chicken stock, sour cream, tomato sauce and sherry. Heat and stir until it boils and thickens. Pour over mushrooms. Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot. Serves 8. Note: If you do not have chicken stock available use 3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water.
998704 -- REFRIGERATOR PICKLES
3 qt. cucumbers, sliced thin
1 lg. onion, sliced thin
1 lg. green pepper, sliced
3 c. sugar
1/4 c. salt
2 c. white vinegar
1 tsp. celery seed
1 tsp. mustard seed
Mix and store in large bowl in refrigerator. They will stay crisp.
998705 -- POTATO AND CARROT MEDLEY
1/3 c. unsalted butter
4 med. potatoes, cubed
1 c. carrot sticks, 1 1/2" long
1/2 c. onions, chopped
1/2 c. green pepper strips, half the
length of the green pepper
1/2 c. frozen green beans, thawed
1 tsp. instant chicken bouillon
granules
1 tsp. dill weed
1/2 tsp. salt
Melt butter in pot. Add chicken bouillon and dill weed. Stir well. Add carrots, potatoes and onions. Cook a few minutes on medium-low. Add all other ingredients and cook until done.
998706 -- TWICE BAKED POTATOES
6 med. Idaho potatoes
Salt & pepper to taste
1 pt. sour cream
1/2 c. chives or chopped green onion,
if desired
1 c. Cheddar cheese, shredded
1/2 c. butter or margarine, softened
Parmesan cheese
Bake the potatoes until done, approximately 1 1/2 hours at 350 degrees. Cut in half. Scoop out both halves. Reserve the skin. Whip the potatoes together in a large bowl and add salt and pepper to taste. When smooth, add sour cream, chives or onion if desired, cheese and butter. Whip until blended. Scoop potato mixture back into the skins. Sprinkle with a little Parmesan cheese. May be held in the refrigerator for 24 hours, or wrapped for freezing. To serve, place on cookie sheet and bake at 325 degrees for 30 minutes or until golden.
998707 -- SPINACH CASSEROLE
1 pkg. frozen spinach, thawed &
squeezed dry
4 eggs, beaten
3/4 c. milk
1 tbsp. onion flakes
1 tbsp. Worcestershire sauce
1 tbsp. salt
3/4 lb. sharp cheese, grated
2 c. cooked rice
1/4 c. melted butter
Combine ingredients in a greased casserole dish. Bake at 350 degrees for 45-50 minutes.
998708 -- BAKED SQUASH WITH APPLES AND CHESTNUTS
5 lb. raw squash, cut in half, seeds &
fibrous membrane removed
6 c. water, divided
10 chestnuts, cut with an X on flat
side
1/2 c. cream sherry
2-3 Granny Smith apples, peeled,
cored & chopped
1/2-1 tsp. salt
Preheat oven to 350 degrees. Place squash halves in 9 x 13 inch baking pan and pour 3-4 cup of water into pan. Bake uncovered until soft, about 30 minutes. Meanwhile place chestnuts in small saucepan and add remaining 2 cups of water. Cover and boil on high heat 15 minutes. Drain water and set chestnuts aside until cool enough to handle. Peel chestnuts, cool and chop meat coarsely. Set aside. When squash is cooked, scoop out flesh and puree in blender or food processor, working in batches if necessary. (For this recipe, you will need 6 cups squash puree.) Place squash puree in large bowl. (Recipe can be completed to this point the day before. Refrigerate puree squash.) Set oven at 325 degrees. Stir sherry, chopped apples and salt into puree and pour into a 1 quart casserole. Sprinkle with reserved chopped chestnuts and bake 60 minutes or until heated through. Serves 6-8.
998709 -- YAMMY APPLES
2 (19 oz.) can yams, sliced into thin
chunks
4 juicy red apples, peeled & sliced
3 tbsp. lemon juice
3 tbsp. brown sugar
1 1/2 tsp. cinnamon
3 tbsp. butter or margarine
Miniature marshmallows, optional
This recipe is made in layers. Start with a 2 1/2 quart buttered casserole, and make a 1 inch layer of sliced yams. Cover completely with 2 of the sliced apples. Sprinkle with half of the lemon juice, half of the brown sugar and half of the cinnamon, then dab with half of the butter. Repeat the layers. Bake at 350 degrees for 30 minutes. If desired, 10 minutes before cooking time has expired, cover with a layer of miniature marshmallows, and bake until they turn golden brown.
998710 -- ZUCCHINI CASSEROLE
3 c. chopped zucchini (or your
favorite squash, peel first)
1/2 c. oil
1 sm. onion, chopped
1/2 tsp. marjoram
1/8 tsp. pepper
1/4 tsp. salt
1 c. Bisquick
1/2 c. Parmesan cheese
1 tsp. parsley flakes
4 beaten eggs
Mix all ingredients and pour mixture into a 9 inch pie plate. Bake at 350 degrees for 30-35 minutes, or until golden. Serve warm.
998712 -- BROCCOLI CASSEROLE
1 lg. bag chopped broccoli
- c. grated sharp cheese
- beaten eggs
- can mushroom soup
- tsp. onion flakes
Cook broccoli and drain. Pour sauce over and bake at 350 degrees for 20 minutes.
998713 -- CRUNCH - TOP POTATOES
1/3 c. butter
3 or 4 lg. baking potatoes, pared and
cut in 1/2 in. slices
3/4 c. crushed corn flakes or 1 c.
potato chips
2 tsp. salt
1 1/2 tsp. paprika
1 1/2 c. shredded Sharp process cheese
Heat oven to 375 degrees. Melt butter in jelly - roll pan in 375 degree oven. Add single layer of potatoes, turn once in butter. Mix remaining ingredients, sprinkle over. Bake 1/2 hour or until done.
998714 -- ESCALLOPED TOMATOES
1 (2 1/2 lb.) can tomatoes
1 sm. onion chopped fine
1/4 c. butter
1 1/4 c. dry bread cubes
1/2 c. brown sugar
1 tsp. salt
1/8 tsp. pepper
Saute onion in butter. Add bread cubes and sugar, cook slowly. Stir in tomatoes and seasoning. Place mixture in buttered shallow pan and bake 45 minutes in medium oven (350 degrees).
998715 -- SWISS VEGETABLE MEDLEY
1 bag (16 oz.) frozen broccoli,
carrots, cauliflower combination (thawed
and drained)
1 can (10 3/4 oz.) condensed cream of
mushroom soup
1 c. (4 oz.) shredded swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
1 can Durkee french fried onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered, 5 minutes longer. Makes 6 servings.
998716 -- GREEN RICE
1 1/3 c. Minute rice
1 can cream of mushroom soup
1 jar Cheese Whiz
1 (4 oz.) can mushrooms, drained
1 stick oleo or butter, melted
1/4 c. chopped onion
1 pkg. broccoli, chopped, cooked and
drained
Mix all ingredients together. Bake at 350 degrees for 40 minutes.
998717 -- FRIED ZUCCHINI CAKES
1/3 c. biscuit mix
1/4 c. cheese grated
1/8 tsp. salt and pepper
2 lg. eggs, beaten
2 c. grated zucchini
2 tbsp. butter
Mix first 3 ingredients. Add eggs, zucchini and shape into cakes. Using heavy skillet, fry in melted butter for 2 minutes or more each side. Makes 8 or 10 cakes.
998718 -- DORIE'S ENVELOPE CORN FRITTERS
Recipe is written in magic marker on the back of an envelope with a 1973 postmark. 1 1/3 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2/3 c. milk
1 egg
1 1/2 c. corn
Mix together. Drop by spoonfuls into hot deep fat fryer. Fry until golden brown. Serve with butter and Maple syrup.
998719 -- KENTUCKY SPOON BREAD
8 oz. creamed corn
8 oz. whole kernel corn
8 oz. sour cream
1 egg
1 stick soft margarine
1 sm. pkg. Jiffy corn bread mix
Mix all ingredients in bowl with spoon (do not need mixer). Bake in glass pan for 30 minutes at 350 degrees.
998720 -- SWISS CHARD WITH CHEESE
2 lb. swiss chard
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/2 c. milk
1/2 lb. diced pasteurized process
cheese
1/2 c. bread crumbs
2 tbsp. melted butter
Cut stalks from washed chard leaves in 1" pieces. Place in bottom of large kettle, cover with boiling water (salted). Cover and cook 5 minutes. Add torn leaves and continue cooking for 5 more minutes. Drain in colander, pressing out liquid. (5 cups chard) Melt butter, blend in flour and salt. Add milk and cook over low heat, stirring constantly until mixture thickens. Add cheese, stirring until cheese is melted and blended. Place chard into greased dish. Pour cheese over top and sprinkle with crumbs that have been coated with butter.
998721 -- DILL - STUFFED MUSHROOMS
24 fresh mushrooms (white button)
2 tbsp. sliced green onion
2 tbsp. butter
1/4 c. fine bread crumbs
1 tsp. dried dill weed
1/2 tsp. Worcestershire sauce
Remove stems and chop. Cook stems and onion in butter till tender. Remove from heat. Stir in bread crumbs, dill weed, and worcestershire sauce. Fill mushroom crowns with bread crumb mixture. Bake on ungreased cookie sheet for 6 - 8 minutes at 425 degrees.
998722 -- CABBAGE CASSEROLE
3 lb. cabbage, cooked slightly and
drained
--Add to cabbage:--
1 c. cracker crumbs
1 c. grated cheese
salt and pepper
Melt 1 stick oleo and 2 cups milk. Pour over cabbage mixture. Bake 350 degrees for 30 minutes.
998723 -- CORN CHOWDER
4 c. sliced potatoes
2 c. boiling water
1/4 lb. salt pork or bacon (diced &
fried until brown, drain)
1/2 c. chopped onion
2 c. corn, whole kernel or cream
2 c. milk
1 tsp. salt
1/8 tsp. pepper
- tsp. paprika
- tbsp. chopped parsley
Boil potatoes 15 minutes. Fry salt pork or bacon. Add onion and cook slowly for 5 minutes. Drain. Add to potatoes along with corn. Cook 15 minutes. Add milk, salt, pepper and paprika. Heat to boiling point and serve piping hot with parsley sprinkled over top. Do not boil. Serves 4 - 6. This is a hearty cold weather dish which our family liked very much!
998724 -- ASPARAGUS OMELET
1 lg. can asparagus tips
1 tsp. salt
1/2 (2 slices) c. bread crumbs
4 eggs
1 1/2 c. milk
1/4 tsp. paprika
Drain can of asparagus tips and arrange on bottom of lightly buttered baking dish. Add salt, sprinkle over this, bread crumbs (without crusts) of fresh bread. Beat eggs slightly, add milk. Pour over ingredients in dish. Sprinkle paprika over top. Place in cold oven bake for 1 hour at 325 degrees.
998725 -- SCALLOPED CABBAGE
Shred enough cabbage to fill a casserole. Cook in salted water until tender. make white sauce of: 2 tbsp. butter
2 tbsp. flour
2 c. milk
When thick, add 1 cup sharp cheese, and stir until melted. Add salt and pepper to taste. Pour over the drained cabbage and cover with buttered crumbs and bake in moderate oven until heated through and top is brown.
998726 -- GLAZED HOLIDAY CARROTS
3 (1 lb.) c. carrots, sliced
1/4 c. oleo (Promise)
1/3 c. maple syrup
1/2 tsp. ginger
1/4 tsp. orange peel, grated
Parsley, chopped
Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender. drain. In small saucepan, melt oleo, stir in syrup, ginger and orange peel, cool 1 minute - pour glaze over carrots, stir, garnish with chopped parsley. serves 4.
998727 -- SWEET + SOUR MIXED VEGETABLES
20 oz. pkg. frozen mixed vegetables,
cooked and cooled
1 can red kidney beans, drain + wash
4 stalks celery, chopped
1/2 green pepper, chopped
1 onion, chopped
Mix vegetables and let cool. --DRESSING:--
3/4 c. sugar
1 tbsp. mustard
1/2 c. vinegar
1 heaping tbsp. flour
Cook and cool the above, then mix with vegetables and refrigerate.
998728 -- STUFFED CABBAGE
1 lb. ground beef
1 lb. ground pork
1 c. rice, soaked in water
- can tomato soup
- eggs
Salt + pepper
Onion, diced and browned in butter
Mix all ingredients together. Loosen cabbage leaves in hot water. Wrap and place in roaster. bake 2 - 2 1/2 hours at 350 degrees. (I pour another can of tomato soup over the cabbage rolls before baking.)
998729 -- MICROWAVE CORN ON COB
Wrap each ear of corn (without husk) in wax paper twist ends - for 2 minutes, add 1 minute for each additional ear - enjoy!
998730 -- CREAMED SPINACH
1 pkg. frozen spinach, chopped
4 slices of bacon, finely chopped
- med onion, very finely chopped
- tbsp. flour
1/8 tsp. pepper, fresh ground
1 clove of garlic, finely minced
1 c. milk
Salt
Cook spinach according to directions. Drain very dry. Fry bacon and onions together until onions are tender, about 10 minutes. Add flour, seasoned salt, pepper and garlic. Blend thoroughly. Slowly add milk; cook and stir until thickened. Add spinach and mix thoroughly. serves 4.
998731 -- SPINACH BALLS
2 (10 oz.) pkg. frozen spinach,
chopped
2 c. seasoned (any flavor) croutons
1 c. parmesan cheese, grated
4 eggs, slightly beaten
1/2 c. salt free butter, softened to
room temperature
1/2 tsp. white pepper
1/4 tsp. nutmeg
Cook spinach according to package directions. drain well. Place in strainer and use back of spoon to press out water. In blender, grind croutons into fine crumbs. Mix thoroughly spinach, crumbs, cheese (I use Sargento's), eggs, butter, and seasonings. Shape into balls, about 1" in diameter, on a cookie sheet - lined with waxed paper. Freeze about 1 hour. Remove from freezer and place in airtight containers. (Can be frozen up to 6 weeks) To serve, place on an ungreased cookie sheet. Bake in preheated oven of 350 degrees - 400 degrees F. or 10 - 15 minutes until firm.
998732 -- VEGETABLE MEDLEY
My Sweet Potato, do you carrot all for me? You are the apple of my eye, with your radish hair and turnip nose. My heart beets for you. My love for you is strong as onions. If we cantaloupe, lettuce marry. and we will be a happy pear!
998733 -- VEGETABLE CASSEROLE
1 (10 to 12 oz.) box of frozen french
style cut beans
1 (10 to 12 oz.) box of whole kernel
corn
1/2 c. mayonnaise
1/2 c. sharp cheddar cheese, shredded
1 1/2 c. med. green pepper, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
Defrost vegetable and dry off a bit between paper towels. Then mix all ingredients together well. Bake in greased casserole (2 qt.) with 1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees for 25 - 30 minutes. A wonderful dish to take when you go to a friends house or potluck supper.
998734 -- ZUCCHINI CASSEROLE
Zucchini, sliced
Tomatoes, sliced
Onion, sliced
Peppers, sliced
Cheese slices
Tomato sauce
Cheese, grated
Layer in casserole. Put slice of cheese between each layer. Top with tomato sauce; add bit of basil and garlic powder. Sprinkle grated cheese and butter over top. Bake 1 hour at 350 degrees.
998736 -- ITALIAN VEGETABLE TOSS
1 1/2 c. shell macaroni
2 c. broccoli flowerets
1 c. cauliflower flowerets
1 c. sliced mushrooms
1 (6 oz.) can artichoke hearts,
drained, rinsed & chopped
1 c. sliced ripe olives
1/2 c. chopped green onion
2/3 c. Berenstein Italian dressing
1 med. avocado, seeded, peeled &
sliced
1 med. tomato, seeded & chopped
Cook macaroni according to package directions; drain. Rinse with cold water; drain well. In a large bowl combine macaroni, broccoli, cauliflower, mushrooms, artichoke hearts, olives and green onion. Toss with Italian dressing. Cover and chill several hours. At serving time, toss vegetable mixture with avocado and tomato. Makes 12-16 servings.
998737 -- CRAB STUFFED POTATOES
4 med. baking potatoes
1 (6 oz.) can crabmeat, drained
1/2 c. butter, softened
1/2 c. light cream
1 tsp. salt
4 tbsp. grated onion
1 c. grated sharp cheese
Paprika
Bake potatoes whole until fork tender. Cut lengthwise and scoop out potato. Combine potato with ingredients and beat with mixer. Fold in crab meat and refill shells. Sprinkle with paprika. Bake in oven at 400 degrees for 15 minutes. Can be frozen and reheated at 350 degrees for 30 minutes.
998738 -- CAULIFLOWER
1 head cauliflower, cooked until tender
1 can cream of chicken soup
1/3 c. mayonnaise
1 tsp. Worcestershire
1 c. grated cheese
Cut cauliflower into flowerets. Mix soup, mayonnaise and Worcestershire and cheese. Add cauliflower gently. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. Bake at 350 degrees for 30 minutes or until bubbly.
998739 -- BROCCOLI SOUFFLE
1 bag frozen broccoli (or 2 sm. boxes)
- can cream of celery soup
- eggs, beaten
1/2 c. chopped onion
Stir together in a casserole dish. Top with: 1 c. grated Cheddar cheese
10-12 crumbled, smashed Ritz crackers
Pat of butter
Bake at 350 degrees for 25-35 minutes.
998740 -- BAKED HASH BROWNS
3/4 c. sour cream
1 1/2 c. shredded Cheddar cheese
1 can Durkee fried onion rings
1 lb. frozen hash browns
1 can cream of celery soup
1/4 tsp. pepper
1/4 tsp. seasoned salt
1/4 c. milk
In a bowl combine 1/2 cup of cheese, 1/2 can of the onion rings, can of cream of celery soup, milk and sour cream. Mix well and add hash browns and mix until potatoes are coated with mixture. Pour into 9 x 13 inch baking dish. Cover with foil and bake at 375 degrees for 45 minutes to 1 hour. 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.
998741 -- ZUCCHINI FRITTERS
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. milk
1 egg, beaten
1 c. zucchini, shredded
Oil for deep frying
In bowl mix first 3 ingredients. Mix milk, egg and zucchini. Add to flour mixture; mix. Drop by tablespoon into deep heated oil. Fry 3-4 minutes (golden brown). Serve hot.
998742 -- A POT OF GREENS - "SOUTHERN STYLE"
Fresh collards
Mustard
Turnip greens
Or - can use all three of above mixed together. (Frozen ones taste just like the box. Don't even fool with them). 1 turnip, soft-ball size
1/2 lb. lean side meat
Salt
Pressure-cooker
Fresh greens are sandy and must be thoroughly washed in several changes of water. A clean laundry tub works well or you can actually put them in the washer on the delicate cycle, no soap, just a little lemon juice and let them swish around in there, but don't let them spin. And don't let anybody see you do it. Pull the green leafy part off the tough stems and tear into pieces with your hands. Discard the stems. You will think that you have enough greens to feed an army when you start, but greens yield about half their weight and also cook down to a smaller amount, like cabbage. Following your pressure-cooker directions, put them in your cooker with the recommended amount of water - usually a half-cup. Chicken or beef broth works well too. Cut the side meat up into 2 x 2 inch chunks and distribute throughout the greens. Dice the turnip up and sprinkle across the top. I find that it takes about 15 minutes of pressure to cook them to the proper Southern degree of tenderness. When the pressure goes down, remove them from the pot and place in a large deep pan. They should be dark-green and soft, not chewy at all. DO NOT DRAIN. Chop the greens and turnips and side-meat all up together. Sprinkle with salt to taste. Place in serving dish and serve warm with corn bread to soak up the pot-liquor.
998743 -- DOWN-HOME GREEN BEANS AND POTATOES
1 1/2 lbs. fresh green beans
8 slices bacon, quartered
1 sm. onion, chopped
5 c. water
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. cubed red potatoes
Wash beans. Trim ends and remove strings. Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven. Remove bacon and set aside. Saute onion in drippings until tender. Add water to cover. Bring to a boil; add bacon, beans, salt, pepper and return to a boil. Cover and simmer 15 minutes. Add potatoes and cook 10 minutes or until potatoes are tender. Drain. Yield: 6 servings.
998744 -- SLICED POTATOES BAKED IN OVEN
Slice potatoes, season with salt and pepper and fresh herbs. Mix well with olive oil, layer in dish and bake 25 minutes at 400 degrees. Variation: Slice potatoes, season with salt, pepper, and orange peel. Mix. Layer in greased dish, cover with whipping cream and bake 25 minutes at 400 degrees.
998745 -- CHEESE POTATO CASSEROLE
6 med. potatoes
1/2 c. milk
8 oz. sour cream
1/4 tsp. pepper
4 oz. shredded Cheddar (mild)
2 tbsp. butter
1 tsp. salt
Paprika
Cook potatoes in boiling salted water for 30 minutes. Cool, peel and grate potatoes. Combine cheese, milk, and butter in a small saucepan; slow heat until melted. Stir occasionally. Remove from heat. Stir in sour cream, salt and pepper. Add cheese mixture to potatoes. Pour into greased 2 quart casserole dish. Sprinkle with paprika.
998746 -- POTATO CASSEROLE
1 pkg. frozen hash browns
1/2 c. water
1 onion, chopped
1 can cream of chicken soup
Corn flakes, crushed
1 c. sour cream
1 stick butter
10 oz. shredded cheese
Salt and pepper
Mix all except corn flakes and spread in a buttered 11 x 14 inch pan. Sprinkle with corn flakes. Bake at 350 degrees for 1 hour.
998747 -- CREAMY DILLED POTATOES
1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1/2 tsp. dillweed
1 c. milk
1/2 c. mayonnaise
3 tbsp. minced onion
4 c. diced, cooked potatoes
Paprika
Melt butter, blend flour, salt and dill. Add milk, cook, stirring until thick. Blend in mayonnaise and onions. Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 15 minutes.
998748 -- SWEET POTATO CASSEROLE
1 (1 lb., 13 oz.) can sweet potatoes
1 c. sugar
3 eggs
1/2 c. milk
1 tsp. vanilla
1/2 c. butter
--TOPPING:--
1 c. brown sugar
1 c. chopped pecans
1/3 c. melted butter
1/3 c. flour
Heat sweet potatoes in syrup. Drain, whip and add other ingredients. Put in casserole dish and top with sugar, nuts and melted butter. Bake at 350 degrees for 30 minutes.
998749 -- SWEET POTATO SOUFFLE
Approximately 5 fresh sweet potatoes
1/2 c. granulated sugar
3 tbsp. butter
2 eggs
1/4 tsp. cinnamon
1/2 tsp. vanilla flavoring
Approximately 1/2 c. milk or to
desired consistency
--TOPPING:--
Brown sugar - chopped pecans
Or marshmallows
Cook fresh sweet potatoes until tender - then puree. Add ingredients with milk to desired consistency. Bake at 350 degrees for 1 hour. Top with chopped pecans and brown sugar last 10 minutes of baking time. OR: Top with marshmallows the last 5 minutes of baking time.
998750 -- ORANGE SWEET POTATOES
6 med. sweet potatoes
1 tbsp. cornstarch
1 c. orange juice, divided
3 tbsp. melted butter
2 tbsp. grated orange rind
1/3 c. firmly packed brown sugar
1/3 c. white sugar
Salt
Yellow food coloring, if desired
Boil sweet potatoes in skins. Peel, quarter and arrange in casserole dish. Stir 1/2 cup orange juice into cornstarch stirring until smooth. Heat rest of orange juice, butter, orange rind and sugar, stirring until sugar dissolves. Pour in cornstarch, stirring until thickened. Add a pinch of salt and food coloring. Pour over sweet potatoes.
998751 -- ORANGE-SWEET POTATO CUPS
4 oranges
2 1/2 c. mashed sweet potato
2 tbsp. margarine
1/4 tsp. salt
1/4 c. sherry (cream sherry)
Scoop out orange halves - reserve juice. Mash potatoes - add margarine, orange juice and salt. Beat until fluffy and add sherry. Spoon mixture into orange cups, sprinkle with brown sugar. Bake at 350 degrees until lightly glazed. Serves 4.
998752 -- CARROTS
2 lb. pkg. carrots, shredded
2 chopped onions
1/2 c. water
Cover and steam for 20 minutes. Drain. Fry 2 cups soft bread crumbs in 1/4 cup butter. Add 1 1/2 teaspoon salt, 3/4 cup cream. Mix with carrots. Put into greased mold. Bake at 350 degrees for 45 minutes.
998753 -- HOPPIN' JOHN
1 c. dried blackeyed peas
1 pod red pepper
1/2 lb. bacon or salt pork, diced
3 c. cooked rice
As need for taste: salt, black
pepper and cayenne pepper
Wash peas and soak overnight. Using the same liquid, add the pork and pepper pod; cook until peas are tender but whole. Add cooked rice, salt and other peppers and mix well. Place in a covered casserole and cook until all the liquid is absorbed. Serves 8.
998754 -- SKILLET CABBAGE
4 c. shredded cabbage
- green pepper, shredded
- c. diced celery
- lg. onions, sliced thinly
- tomatoes, chopped
1/4 c. bacon fat
2 tsp. sugar
1 tsp. Accent
Salt and pepper to taste
Combine ingredients in large skillet. Cover. Cook over medium heat for 15 minutes or longer, if needed. Serves 6.
998755 -- RATATOUILLE (MICROWAVE)
2 med. onion
1/2 c. oil
2 med. zucchini, thinly sliced
1 med. eggplant, peeled (1/2 inch
pieces)
2 tsp. basil flakes
1 tsp. salt
1 med. green pepper, sliced
2 cloves garlic
3 med. tomatoes, chopped
6 oz. V-8 or tomato juice
2 tsp. parsley flakes
1/4 tsp. pepper
Place onions, pepper, garlic and oil in 5 quart microwave bowl. Heat 4-5 minutes covered; stir once. Add the rest of the ingredients, cover and heat for 20 minutes on high, stir once or twice. Let stand five minutes. Then serve.
998756 -- CORN PUDDING
1 can cream style corn
1/4 c. sugar
3 tbsp. cornstarch
2 eggs, beaten
1/3 c. milk
1/4 tsp. salt
1/2 tsp. butter flavoring
1 tbsp. butter
Mix dry ingredients; then mix with other ingredients. Bake in greased casserole dish at 350 degrees for 30 minutes.
998757 -- BEETS IN ORANGE SAUCE
8 to 10 beets
3 tbsp. sugar
1 1/2 tsp. cornstarch
1 tsp. salt
1 tbsp. butter
1/2 c. orange juice
Over low heat in saucepan, blend sugar, cornstarch, salt and butter. Slowly add orange juice. Cook and stir until sauce thickens. Pour over 8 to 10 drained hot cooked beets either whole, sliced or diced. Serves 4.
998758 -- MUSHROOM, ONION AND PEPPER SAUTE
2 lg. green peppers, seeded and cut
into strips
2 lg. onions, sliced
2 c. fresh mushrooms, sliced
2 tbsp. oil
Salt and pepper
Heat oil in large skillet and saute until vegetables are tender, salt and pepper. Tasty side dish for steaks or hamburgers.
998759 -- SCALLOPED ONIONS AND ALMONDS
4 c. sliced raw onions, 1/2 inch thick
1/2 c. blanched slivered almonds
1 (10 1/2 oz.) can cream of mushroom
soup
Salt
1/2 c. packaged corn flake crumbs
2 tbsp. melted margarine
Cook onion slices in boiling salted water until tender and drain. Alternate layers of onion, almonds and soup in a greased shallow 1 quart baking dish. Sprinkle each layer with salt. Combine corn flake crumbs with butter; sprinkle over onion mixture. Bake at 350 degrees for 20 minutes or until crumbs are browned. Makes 6 servings.
998760 -- ITALIAN BAKED SPINACH
1 1/2 tbsp. melted margarine
1/2 c. chopped onions
Melt margarine in large skillet over medium-high heat. Add onions and saute until golden. Remove from heat. 2 (10 oz.) pkgs. chopped spinach
1 oz. Parmesan cheese
3/4 c. Ricotta cheese
1/4 tsp. ground nutmeg
Salt and pepper to taste
1/8 tsp. garlic powder
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
Cook spinach only until separated. Drain well. Stir in Parmesan, Ricotta, nutmeg, salt, pepper, garlic powder. Spoon into 9-inch pie pan that has been sprayed with an nonstick cooking spray. Smooth top of mixture with back of a spoon. Combine tomato sauce, oregano, and basil. Spread evenly over spinach mixture. Bake, uncovered, for 25 minutes in 350 degree oven. Let stand 5 minutes before serving. Serves 4.
998761 -- LIMA BEAN DELIGHT
2 tbsp. margarine
1 c. milk
1/8 tsp. pepper
1/4 c. chopped pimento
2 tbsp. catsup
2 tbsp. margarine, melted
2 tbsp. all-purpose flour
- tsp. salt
- c. lg. lima beans, cooked and
drained
1 c. shredded Cheddar cheese
1/2 c. soft bread crumbs
Melt 2 tablespoons margarine in saucepan over low heat; blend in flour. Then add milk, salt and pepper, stir constantly until thick and bubbly. Add beans, pimentos, cheese and catsup; mix well and pour into greased 1 1/2 quart casserole dish. Combine 2 tablespoons melted margarine and bread crumbs; sprinkle over casserole, then bake at 350 degrees for 30 minutes.
998762 -- LIMA BEAN-BACON BAKE
2 (10 oz.) pkg. frozen lima beans
1 1/2 c. water
6 slices bacon, diced
1 c. chopped onion
1/2 c. chopped celery
1 c. (4 oz.) shredded Monterey Jack
cheese
1/4 tsp. Worcestershire sauce
1/4 tsp. pepper
Combine lima beans and water; bring to a boil. Cover, reduce heat and simmer 15 minutes. Drain, reserving 1/2 cup liquid. Cook bacon in a large skillet until limp. Remove bacon with slotted spoon. Reserving 1 tablespoon of drippings in skillet, set bacon aside. Saute onion and celery in reserved drippings until tender. Stir in beans, cheese, Worcestershire sauce and pepper. Spoon mixture into lightly greased 2 quart casserole. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 25 minutes or until bacon is browned. Yield: 6 to 8 servings.
998763 -- BLACK-EYED PEAS WITH SAUSAGE
1/2 lb. pork sausage (bulk hot or mild)
2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
2 (10 oz.) pkgs. frozen black-eyed
peas
Brown sausage in a large skillet; drain. Add water and seasoning and bring to a boil. Add peas and return to a boil. Cover, reduce heat and simmer 40 to 45 minutes. Yield: 6 to 8 servings.
998764 -- TANGY PEAS WITH TURMERIC
1/2 lb. sugar snap peas
- pkg. snow peas
- tsp. margarine
- tsp. olive oil
- clove garlic, minced
1/4 tsp. turmeric
1 tbsp. lemon juice
1 tbsp. finely chopped fresh mint
1/8 tsp. salt
Freshly ground black pepper, to taste
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