vegetables recipes 1
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
Cut 2 unpared medium zucchini lengthwise in half. Cook, covered in 1 inch boiling salted water 12 to 15 minutes or until tender; drain. Brush with melted butter and sprinkle with dill weed. Makes 4 servings.
------------------------
998535 -- RED HOT CUCUMBERS
2 gal. cucumbers
2 c. delime
8 1/2 qts. water
Peel, slice and core cucumbers. Mix cucumbers in this. Let stand 24 hours. Drain rings and wash in cool water. Pour cold water over rings and soak 3 hours. Drain and add: 1 c. vinegar
1 tbsp. alum
1 sm. bottle of red food coloring
Add water to cover. Heat and simmer 2 hours. Drain. Put: 2 c. cider vinegar
2 c. water
1 pkg. (13 or 16 oz.) red hots
10 c. sugar
8 sticks cinnamon
Bring to boil and pour over rings. Put lid on pan and let set overnight. Pour off syrup into pan and reheat to boil and pour over rings for 3 mornings. On 4th morning, heat everything and put into jars. Like Red Apple Rings.
------------------------
998536 -- REFRIGERATOR CUCUMBERS
7 c. unpeeled, sliced cucumbers
1 green pepper, chopped
1 c. onion slices
Mix together the following and pour over cucumber mixture: 2 tbsp. celery seed
2 c. sugar
1 c. cider vinegar
1 tbsp. canning salt
Pack in jars and store in refrigerator. Eat immediately. Keep refrigerated.
------------------------
998537 -- SPECTACULAR SWEET CORN
20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half
Put corn in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.
------------------------
998538 -- CRACKLY CORN
1 c. sugar
1/4 c. butter
1/2 c. dark corn syrup
1/2 tsp. vanilla
1/2 tsp. salt
Pour over 8 cups popped popcorn. Toss gently to coat corn. Bake at 200 degrees for 1 hour.
------------------------
998539 -- HERBED TOMATOES
6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram,
crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar
Place tomatoes in bowl; sprinkle with seasonings and herbs. Combine oil and vinegar; pour over. Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes.
------------------------
998540 -- CANNED GREEN TOMATOES
Slice green tomatoes and put in crock. Put handful of salt over top. Pour boiling water over; enough to cover. Let stand 1 hour or longer. Drain. Pack in jars, drain. Fill jars with boiling water. Cold pack until water starts to bubble inside jars. Remove from heat.
------------------------
998541 -- SOUR CREAM CUCUMBER
1/4 c. mayonnaise
1 tsp. vinegar
Salt
Pepper
Garlic powder
Onion powder
3 lg. cucumbers
Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to taste. Peel and slice cucumbers and add to mixture. Let cucumbers marinate for at least 2 hours before serving.
------------------------
998542 -- CANNED GREEN TOMATOES
Green tomatoes
Boiling water
Salt
Wash as many green tomatoes as you want to can. Slice and place in sterile wide mouth jars. Cover with boiling water. Add salt (1/2 teaspoon for pint jars, 1 teaspoon for quart jars). Water bath for 30 minutes until sealed. To Cook: Open jar and discard liquid. Batter green tomatoes in cornmeal or flour (your choice), place in hot oil and fry until golden brown.
------------------------
998543 -- FRESH CUCUMBERS WITH SOUR CREAM
1 c. sour cream
1 tsp. crushed celery seed
Chopped dill
Chopped cucumbers
Chill when time to serve. Fold in 3 cups chopped cucumbers. Also good topping for plain greens or sliced tomatoes.
------------------------
998544 -- DILL CUCUMBERS
1 grape leaf
1 sprig of dill
1 clove garlic
1 tsp. salt
Cucumbers
In bottom of each jar place grape leaf dill, garlic and salt. Fill jar with slices or strips of firm cucumbers. Fill jar with boiling water. Screw on lids tight. When cold, put in refrigerator. May use in 3-4 days.
------------------------
998545 -- REFRIGERATOR CUKES
4 c. cukes
1 green pepper
1/2 c. sliced onions
1 tbsp. salt
Mix and refrigerate overnight; drain. 1/2 tsp. each mustard & celery seed
1 c. sugar
1/2 c. vinegar
Pour over cold cukes and store in covered jar in refrigerator. Ready in three to five days.
------------------------
998546 -- CUCUMBERS
6 c. sliced cucumbers
1 c. sliced onions
2 c. sugar
1 c. vinegar
1 tbsp. salt
Mix together sugar, vinegar and salt. Stir until sugar is dissolved. Pour over onions and cucumbers. Put in a glass jar. Keep in refrigerator. Use as wanted.
------------------------
998547 -- ICED CUCUMBERS
4 qts. cucumbers, sliced (don't peel)
6 med. onions, sliced thin
1 clove garlic
1 green pepper
1 red pepper
Crushed ice
1/2 c. salt
5 c. white sugar
3 c. vinegar
1 1/2 tsp. celery seed
2 tbsp. mustard seed
1 1/2 tsp. turmeric
Put cucumbers, onions, garlic, green and red peppers together. Add crushed ice and 1/2 cup salt, let stand 3 hours, stir up good. After 3 hours, drain good. Put sugar, vinegar, mustard seed, turmeric, celery seed on to boil, add top ingredients and boil until cucumber slices are transparent. Seal up in sterilized jars and lids.
------------------------
998548 -- REFRIGERATOR CUCUMBERS
7 c. sliced cucumbers (may be peeled
or not peeled)
1 c. chopped green pepper
1 c. sliced onions
1 tsp. salt
1 tsp. celery seed
2 c. sugar
1 c. brown or white vinegar
Put all of the ingredients into a large glass jar and stir until juicy. Ready to eat after a day or two. May be kept in refrigerator for weeks.
------------------------
998549 -- SWEET SOUR CUCUMBERS
Peel 2 large cucumbers. Run the tines of a fork lengthwise down each cucumber so that you make little grooves all along the circumference. Slice very thin into a large bowl. Cover with salted water (a teaspoon or so to amount of water needed to cover). Let stand for several hours in refrigerator. Drain and add 1 very thinly sliced large onion. Cover with the following marinade: 1 1/2 c. water
3/4 c. white vinegar
3/4 c. sugar
1/2 tsp. salt
Combine 4 marinade ingredients and pour over vegetables. Let stand in refrigerator for a few hours (or a few days). At serving time, drain. Put in glass serving dish and sprinkle with fresh parsley. When covered with marinade this keeps well for 2 weeks covered in refrigerator.
------------------------
998550 -- SUN DRIED TOMATOES
Wash and stem ripened tomatoes. Slice horizontally, about 1/4 inch thick. Salt on both sides and let sit for 30 minutes. Rinse. Lay on foil covered baking sheets. Cover lightly with cheese cloth. Place in sun for several hours, turning occasionally until desired dryness is achieved. Store in jars in a cool pantry. Or make marinated sun dried tomatoes by placing tomatoes in jars with olive oil, garlic and basil and 3 tablespoons vinegar per quart. Intensely flavorful, dried tomatoes add snap to salads and breads. Also can be moistened to make sandwiches.
------------------------
998551 -- GROUND TURKEY WITH TOMATOES
1 lb. ground turkey
1 sm. onion, diced
1 sm. bell pepper, diced
1 clove garlic
1 #2 can whole tomatoes
Butter flavor Pam
Brown ground turkey and drain. Saute vegetables in butter flavor Pam on very low heat. Add sauteed vegetables to turkey, then tomatoes and bring to a rapid boil. Reduce heat and simmer until liquid begins to thicken. Serve over toast, pasta or rice. Low in fat. Can be frozen.
------------------------
998552 -- SPICY CABBAGE
1 lb. ground beef
1 lg. onion, chopped
1/2 bell pepper, chopped
6 tsp. garlic, chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
18 oz. can Rotel tomatoes with green
chives
1 (8 oz.) can tomato sauce
1/2 c. raw rice
1 cabbage (about 2 lb.), shredded
1 c. grated American or Cheddar cheese
Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate cheese, set aside. Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings. This will look like Italian lasagna. Enjoy.
------------------------
998553 -- SUN DRIED TOMATOES WITH BASIL & PASTA
8 oz. sun dried tomatoes, slivered
with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed,
chopped
1/4 c. sliced Kalamata olives
(optional)
1 lb. pasta
Mix tomatoes, oil, garlic and basil. Mash cheese into sauce. Add olives. Let sit at room temperature for about 3 hours. Cook pasta. Toss with sauce while pasta is hot.
------------------------
998554 -- BAKED GARLIC CHEESE GRITS
1 c. uncooked grits
4 c. water
1 tbsp. salt
1/2 c. butter
1/2 lb. sharp cheese, grated
2 tbsp. Worcestershire sauce
2 or 2 shakes garlic powder
Cook grits in salted water; when done, add remaining ingredients. Pour into greased casserole dish. Bake in 350 degree oven for 20 minutes.
------------------------
998555 -- PENNE WITH BASIL, PLUM TOMATOES & SALT CURED OLIVES
1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar
Wash and dry basil leaves. Place them in a food processor with garlic, olive oil and vinegar. Process until smooth, 3-4 seconds. Cook penne in boiling water; drain. Add basil mixture to penne. Stir and keep warm on stove. Slice plum tomatoes lengthwise in 1/8 inch pieces. Pit and slice olives. Heat tomatoes and olives together in separate skillet. Cook over medium heat 3 minutes. Toss tomatoes and olives in with penne mixture. Serve with freshly ground pepper and grated cheese.
------------------------
998556 -- ZITI WITH SUN-DRIED TOMATOES WITH MOZZARELLA
2 c. ziti
1 c. chopped tomatoes
1/4 c. olive oil
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 clove crushed garlic
1/4 tsp. oregano
8 oz. Mozzarella, diced
6 sun-dried tomatoes, minced
2 tbsp. chopped basil
Serves 4. Cook pasta. In large bowl, combine tomatoes, oil, vinegar, salt, pepper, garlic and oregano. Add pasta, Mozzarella, sun-dried tomatoes and basil. Toss to blend.
------------------------
998557 -- 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. Easy to prepare and satisfying for the heartiest appetite! Serves 4, main course. Serves 6, first course. 1 lg or 2 sm. heads cauliflower (about
3 lbs.)
1 tbsp. salt
1/2 c. wondra flour
1/2 c. dry bread crumbs
1 tsp. salt
1/2 tsp. freshly milled black pepper
1/2 c. olive oil
4 cloves garlic, thinly sliced
1 lb. margherita (narrow rippled
noodles)
1 tbsp. olive oil
1/2 c. chicken broth, heated (see
note)
1/2 c. freshly grated Romano cheese
2 tsp. minced Italian parsley leaves
(garnish)
Freshly grated Romano cheese (for
serving)
1. Remove florets from cauliflower, including about 1 inch of stem. Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water, drain in colander and set aside. 2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the cauliflower florets. Boil until barely tender when tested with a fork, about 5 minutes. With a skimmer or slotted spoon, transfer florets to a colander, rinse under cold water and drain well. Reserve liquid for cooking pasta. 3. In a shallow bowl, combine flour, bread crumbs, 1 teaspoon salt and pepper. Dredge florets in flour mixture, being sure each piece is well coated. Arrange in a single layer on a large platter. 4. In a 12 inch skillet, heat 1/2 cup olive oil over medium heat until haze forms. Add garlic, turn heat to low and saute' until lightly golden, pressing the garlic flat in pan with the back of a wooden spoon. With a slotted spoon, remove garlic and drain on paper towel; set aside. (If you are not a garlic lover, discard.) Place florets in pan and saute' over medium heat, turning with spatula, until golden and crisp on all sides; don't be concerned if florets break apart while frying. 5. Meanwhile, return water in which cauliflower was cooked to a boil. Add pasta and cook until al dente; the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. Drain pasta in a large colander, transfer to a bowl containing 1 tablespoon olive oil and toss quickly. 6. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. Add sauteed garlic, heated chicken broth and Romano cheese; toss well again. Spoon remaining cauliflower on top and garnish with minced parsley. Serve immediately with additional grated Romano cheese. Note: If you do not have chicken broth, remove 1/2 cup of the pasta water before draining and substitute for broth.
------------------------
998558 -- CUCUMBERS IN SOUR CREAM
4 med. cucumbers, thinly sliced
3/4 c. vinegar
1 c. sour cream (dairy)
1 tsp. chopped dill or dill seed
1 1/2 tsp. salt
3/4 c. water
1 tsp. sugar
dash of pepper
Place cucumbers in medium bowl. Sprinkle with salt, add vinegar and water to cover cucumbers. Let stand 30 minutes. Drain. In a small bowl combine sour cream, dill, sugar and pepper. Stir into cucumbers. Serve immediately or refrigerate.
------------------------
998559 -- ACORN SQUASH
2 acorn squash
1 c. brown sugar
1 lb. sausage
Heat oven to 350 degrees. Cut squash in half; scoop out seeds. Place on a muffin pan (cut side up). Place 1/4 cup brown sugar in each half of squash and then place a patty of sausage on top of the brown sugar. Cook for 30-45 minutes, or until tender. Scoop out the shells and mix with melted brown sugar, serve with sausage.
------------------------
998560 -- SQUASH
Squash
Canned corn
Small can green chiles
1/4 lb. Velveeta cheese
Salt and pepper
Cut squash into slices and boil until tender. Chop chiles and add corn, chiles, and cheese to squash. Stir on medium heat until cheese melts. Add salt and pepper.
------------------------
998561 -- BROCCOLI - CAULIFLOWER
1 head broccoli
1 head cauliflower
1 med. red onion, diced
1 c. grated cheese
1/2 lb. bacon, fried
--DRESSING:--
3/4 c. salad dressing
3 tbsp. wine vinegar
1/4 c. or 3 pkgs. artificial sweetener
Cut broccoli and cauliflower into small pieces and combine with onion and cheese. Refrigerate. Mix dressing and refrigerate. Cut bacon when ready to serve. Add crisp bacon and dressing to chilled mixture. Sedan
------------------------
998562 -- CREAMED CUCUMBERS
2 med. cucumbers
1/2 c. sweet cream
1/3 c. vinegar
2 tbsp. sugar
1 med. onion, thinly sliced
Peel and slice cucumbers and onions. Soak in salt water for 1/2 hour. Drain and squeeze out excess water. Mix other ingredients. Pour over cucumbers.
------------------------
998563 -- CREAMED CUCUMBERS
2 sliced cucumbers
1 c. evaporated milk
1/4 c. vinegar
Salt and pepper, to taste
3 tbsp. sugar
Peel cucumbers leaving some green. Mix remaining ingredients and pour over cucumber slices. Better if refrigerated and hour or more. Serves 2 or 3.
------------------------
998564 -- CUCUMBERS IN SOUR CREAM
6 lg. cucumbers
2 tbsp. salt
4 tbsp. sugar
4 tbsp. vinegar
Ground pepper to taste
1 c. sour cream
Slice cucumbers very thinly. Add salt. Cover and set in refrigerator for at least 1 hour (or up to 24 hours). Then take cheese cloth or cloth napkin and squeeze handfuls of cucumber in it, so you are draining off accumulated salty water. When cucumbers are well drained, then add sugar, vinegar and ground pepper. Mix well. Then add sour cream by spoonfuls. Mix lightly otherwise it gets too foamy.
------------------------
998565 -- CUCUMBERS IN SOUR CREAM
2 cucumbers, sliced
1 lg. onion, sliced & separated in
rings
1 pt. sour cream
4 tbsp. vinegar
2 tbsp. lemon juice
3/4 c. sugar
Beat eggs, vinegar, lemon juice, and sour cream until smooth. Pour over cucumbers and stir until mixed. Chill and serve. Serves 4 to 6.
------------------------
998566 -- POLISH CUCUMBERS IN SOUR CREAM
2 lg. cucumbers
1/2 c. sour cream
2 tsp. sugar
1 tsp. finely chopped chives
1 tsp. chopped dill, if desired
1 tsp. salt
Dash of pepper
A little lemon juice or vinegar
Peel and slice cucumbers very thin. Cover with boiling water, let stand for 20 minutes. Drain and plunge cucumbers into ice water. Let stand a few minutes, then drain again, well. Place in refrigerator for half hour to chill. Mix sour cream with sugar, pepper, chives, dill then salt cucumbers. Then mix with sour cream mixture. Add a little lemon juice or vinegar. Serve very cold.
------------------------
998567 -- CUCUMBERS IN SOUR CREAM
3 lg. cucumbers, sliced thin, salted
About 1 glass sour cream
1 tbsp. vinegar
3 tbsp. sugar
Salt & pepper
Squeeze cucumbers to get liquid out. Slice onions thin, mix together, and add sour cream. Better to mix ahead of your meal.
------------------------
998568 -- CREAMED CUCUMBERS
2 cucumbers, sliced thin
1 Bermuda onion, sliced thin
1 c. sour cream
2 tbsp. vinegar
1/2 tsp. salt
1 tsp. sugar
1/8 tsp. pepper
2 tbsp. Cool Whip, thawed
Slice cucumbers and onions. Combine remaining ingredients and gently mix with cucumber and onion slices. Chill.
------------------------
998569 -- BROCCOLI - CAULIFLOWER TOSS
3 slices bacon
--DRESSING:--
1/2 c. mayonnaise
2 tbsp. sugar
1 tbsp. cider vinegar
--SALAD:--
2 c. cauliflower florets
2 c. broccoli florets
1/2 c. raisins
1/4 c. green onions, sliced
1/4 c. sunflower seeds, shelled
In small frying pan, cook bacon until crisp. Allow to cool, then crumble. Meanwhile, in small bowl, blend all dressing ingredients with wire whisk; set aside. In large bowl, combine all salad ingredients and crumbled bacon; toss lightly. Pour dressing over salad mixture; toss lightly to coat. Makes 4 to 6 servings.
------------------------
998570 -- FIRE AND ICE TOMATOES
Skin and quarter 6 large ripe and firm tomatoes. Slice 1 large green pepper into strips and slice 1 red onion into rings. Place in a bowl and submerge in the following sultry sauce: Mix: 3/4 c. vinegar
1 1/2 c. celery salt
1 1/2 tsp. mustard seed
1/2 tsp. salt
4 1/2 tsp. sugar
1/8 tsp. red pepper
1/8 tsp. black pepper
1/4 c. cold water
Place over heat and bring to a boil, then boil furiously for only 1 minute. While still hot, pour over the tomatoes. Cool. Just before serving, add 1 peeled and sliced cucumber. Serve as a relish or side dish. Tomatoes given the above treatment will mark time in the refrigerator quite happily for several days without the cucumber, of course.
------------------------
998571 -- SPINACH
1 lb. spinach
4 or 5 fresh mushrooms
Slivered Parmesan cheese
Virgin olive oil
Garlic red wine vinegar
Wash and drain spinach. Chop very fine. Slice mushrooms very thin; add to spinach. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Add olive oil, one teaspoon at a time, tossing until spinach looks wet. Add vinegar to taste. Serve at once.
------------------------
998573 -- ZUCCHINI BISQUE
1 lb. zucchini, cut into chunks or sm.
pieces
Saute 1 medium sized onion in 3 tablespoons olive oil or cooking oil. Add zucchini pieces and saute until coated with oil. Add 2 cups broth or 2 bouillon cubes dissolved in water. Simmer until tender, about 45 minutes. Cool. Add 1/4 to 1/2 teaspoon curry powder. Blend in food processor or blender until smooth. Serve hot or cold with a dollop of plain yogurt or sour cream. Two carrots cut up may be cooked with zucchini.
------------------------
998574 -- ENGLISH CUCUMBERS
2 English cucumbers, unpeeled or you
can use regular cucumbers
1 c. sugar
1 pt. cherry tomatoes, halved
1/2 c. vinegar
1/2 tsp. celery seed
1/2 c. sliced red onion rings
1/2 c. green pepper rings (optional)
Slice cucumbers thin. Add 1/2 teaspoon salt to cucumbers. Let stand 1 hour. Combine sugar, vinegar and celery seed. Add onion rings and remaining vegetables. Pour over cucumbers. Refrigerate. NOTE: The longer it stands, the better it is!! It's very colorful also!
------------------------
998575 -- CUCUMBER IN SOUR CREAM
Thinly slice 1 large cucumber; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Then drain off the accumulated water. Combine: 1/2 c. sour cream
1 tbsp. vinegar
1 to 2 drops Tabasco
2 tbsp. chopped chives
1 tbsp. dried chopped onions
Dash of pepper
Pour over cucumbers and refrigerate 30 minutes.
------------------------
998576 -- JAPANESE CUCUMBERS
3 med. firm cucumbers
1 med. onion
2 ribs celery
1/2 c. sugar
1/2 c. Japanese rice vinegar
Slice cucumbers, onion and celery very thin. Soak in salt water for about an hour; rinse and drain thoroughly. Mix sugar and rice vinegar together until sugar is dissolved. Pour over cucumbers in a screw-top jar and refrigerate. Will keep for several weeks. NOTE: Japanese rice vinegar must be used.
------------------------
998577 -- PALATABLE SPINACH
2 bunches spinach, well rinsed &
dried, torn
1/2 lb. bacon, cut in pieces, fried &
crumbled
2 red apples, cut in pieces
1/2 c. golden raisins
1/2 c. dry roasted peanuts, unsalted
1 sm. jicama, cut in pieces
--SALAD DRESSING:--
1 1/4 c. vegetable oil
1/2 c. confectioners sugar
1/4 c. apple cider vinegar
1 tbsp. fresh lemon juice
1 1/2 tsp. dry mustard
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground ginger
Adapted from California fresh.
------------------------
998578 -- CURRIED WINTER SQUASH BISQUE
2 tbsp. butter
6 scallions, finely chopped
1 clove garlic, minced
1 sm. green pepper, finely chopped
1/4 c. fresh parsley, chopped
2 tsp. chopped fresh basil or 1/2
tsp. dried
2 lbs. butternut squash, peeled,
seeded, cubed
1 smoked ham hock
1 can (14 oz.) plum tomatoes
4 c. chicken broth
1/2 tsp. ground allspice
1/4 tsp. ground mace
Pinch of fresh grated nutmeg
2 tsp. curry powder
Salt & pepper
1 c. of milk (optional)
1. Melt butter in a large saucepan over medium low heat. Add scallions. Cook 2 minutes. 2. Add garlic, green pepper, parsley and basil. Cook 5 minutes, stirring occasionally. 3. Add squash, toss to coat. Add ham bone, tomatoes and broth, allspice, mace and nutmeg. Heat to boiling. Reduce heat. Simmer covered 1 hour or until vegetables are soft. Remove ham bone. 4. Puree soup in batches in a blender, being careful - hot liquid will expand. Stir in curry powder and milk, if desired. Serves 6 to 8.
------------------------
998579 -- TOMATOES LUTECE
8 firm ripe tomatoes, peeled
1/4 c. parsley, chopped
1 clove of garlic, crushed
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/4 c. olive oil or salad oil
2 tbsp. tarragon vinegar or cider
vinegar
2 tsp. prepared mustard
Cut out stem ends from tomatoes; slice each tomato crosswise into 1/2 inch thick slices. Reform into tomato shape again and place in shallow serving dish. Combine remaining ingredients in small jar; cover. Shake well; pour over tomatoes. Cover lightly. Let stand at room temperature at least 20 minutes before serving. (Any left over? Chill and serve the next day.)
------------------------
998580 -- CUCUMBER VICHYSSOISE
3 med. baking potatoes (about 2 lbs.)
4 1/2 c. chicken broth
1 1/2 c. watercress leaves, firmly
packed
6 green onions with tops, coarsely
chopped (about 3/4 c.)
1/3 c. fresh dill, chopped
2 sm. hothouse or European cucumbers,
peeled, or 3 regular cucumbers,
peeled & seeded (about 2 1/4 pound)
1 tsp. sugar, or to taste
3/4 tsp. salt, or to taste
1/2 c. plain yogurt
Plain yogurt and fresh chopped dill
for garnish
Peel and chop the potatoes into 1/2 inch pieces. In a deep saucepan, bring chicken broth, potatoes and watercress to a boil. Reduce heat and simmer, partially covered, over moderate heat until soft, 15 to 20 minutes. Meanwhile, in a food processor fitted with the metal blade, chop green onions and dill until minced. Coarsely chop cucumber, add to processor and process until pureed. Scrape down sides and process until smooth, about 1 minute. Transfer to a large nonaluminum bowl. When potatoes are tender, use a slotted spoon to transfer them and watercress to same food processor work bowl. Add 1/2 cup of the broth and process until smooth. Remove to bowl with cucumber; stir in remaining broth, seasonings and yogurt. Refrigerated until chilled. Serve chilled, garnishing each serving with a dollop of yogurt and a sprinkling of chopped dill. Serves 8. Another recipe from one of my favorite cook books "Easy entertaining with Marlene Sorosky".
------------------------
998581 -- PERSIAN YOGURT & CUCUMBER
1 lb. yogurt
2 lg. cucumbers, grated
2-3 tsp. dried mint
2 oz. chopped walnuts
Salt & pepper to taste
Dash of garlic powder or 1 clove
garlic, chopped (optional)
Mix all the ingredients. Let it sit in refrigerator for 1 hour or more. Then serve.
------------------------
998582 -- SOUR CREAM CUCUMBERS
6 cucumbers
Salt
2 onions
1 c. sour cream
1 tbsp. lemon juice (I use fresh)
1 tbsp. vinegar
1 tbsp. sugar
Score and peel cucumbers. Slice thin and layer into a bowl, sprinkling salt between each layer. Let sit overnight. In the morning, drain water out of bowl. Taste cucumbers. Add more salt if needed. (Usually you don't need to add more). Dry completely with paper towels. Add to sour cream mixture and chill before eating.
------------------------
998583 -- CAULIFLOWER - BROCCOLI TOSS
1 lg. head cauliflower
1 bunch fresh broccoli
1 bunch green onions, chopped
3/4 to 1 c. mayonnaise
1/2 (1.4 oz.) pkg. buttermilk salad
dressing mix
2 tbsp. sugar
2 tbsp. vinegar
Remove outer green leaves of cauliflower and break into flowerets, wash thoroughly. Set aside. Trim off large leaves of broccoli. Remove stalks, separate into flowerets and wash thoroughly. Reserve stalks for use in other recipes. Combine cauliflower, broccoli and onion. Toss gently. Combine remaining ingredients, mix well and pour over vegetables, tossing gently. Cover and chill overnight.
------------------------
998584 -- OVERNIGHT CABBAGE
1 lg. cabbage head, shredded
1 lg. onion, grated
1 sm. jar pimentos, chopped
1/2 green pepper, grated
1 1/2 c. white vinegar
2 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
1 tbsp. salt
Stir sugar and vinegar together until dissolved. Mix all ingredients together and refrigerate overnight.
------------------------
998585 -- DILLED CUCUMBERS (FINNISH RECIPE)
Cucumbers
Salt
1/2 c. white vinegar per qt. jar cukes
2 tsp. sugar per qt. jar
1/4 tsp. pepper per qt. jar
Dried dill weed
Peel cucumbers, slice as thinly as possible. ("Salad shooter" is great!). Sprinkle with salt, mix, let them set in a bowl until they draw water out. Then squeeze them tightly. Put a handful in jar, then a sprinkle of dill. Then more cucumbers, etc. Mix vinegar, sugar, and pepper. Pour over cukes in jar. Stick a knife through to mix vinegar with cucumbers. Refrigerate. (Keeps a long time.)
------------------------
998586 -- GRITS AND GREEN ONION BAKE
2 c. water
1/2 c. enriched white hominy quick
grits
1/4 tsp. salt (optional)
1 c. (4 oz.) shredded sharp Cheddar
cheese
1/3 c. sliced green onions
1/4 c. margarine or butter
1 egg, beaten
1/8 tsp. liquid red pepper sauce
Heat oven to 350 degrees. Grease 1-quart casserole. Bring water to a boil in heavy saucepan; stir in grits and salt. Return to a boil; reduce heat. Cook, uncovered, 2 to 4 minutes or until thickened, stirring occasionally. Stir in remaining ingredients; continue cooking over low heat until cheese is melted. Pour into prepared casserole. Bake 30 minutes. Serves 4.
------------------------
998587 -- GARDEN ZUCCHINI BISQUE
2 tbsp. butter
2 c. (2 med.) sliced 1/8" zucchini
1 c. sliced 1/4 mushrooms
1/2 c. (1 med.) chopped onion
1/4 c. fresh parsley
3 tbsp. butter
3 tbsp. flour
10 3/4 oz. can chicken broth
1/4 c. whipping cream
Pinch of pepper
In 3 quart saucepan melt 2 tablespoons butter; add zucchini, onions, mushrooms and parsley. Cook over medium heat, stirring occasionally until vegetables are crisply tender (6-8 minutes). Meanwhile, in 2 quart saucepan melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5-7 minutes). Stir in cream, pepper and zucchini mixture. Continue cooking until heated through (5-6 minutes).
------------------------
998588 -- VELVET ACORN SQUASH BISQUE
3 tbsp. butter
1 c. carrot, grated
2 med. potatoes, peeled & cubed
4 c. strong chicken broth
1/2 c. milk
1 c. onion, finely chopped
Salt & white pepper, to taste
2 acorn squash, peeled & cubed
1/2 c. cream
Cayenne pepper
Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low heat until soft, stirring often. Add the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 minutes or until all the vegetables are tender. Puree in blender. Return to stove. Stir in the cream and milk. Taste for seasoning and reheat. Sprinkle each serving with cayenne pepper. Serves 4 to 6.
------------------------
998589 -- CUCUMBERS IN SOUR CREAM
2 lg. cucumbers
Boiling water to cover
1/2 c. sour cream
1 tsp. chopped chives, optional but
very good
Or 1 tsp. chopped dill, optional
1 tsp. salt
2 tsp. sugar
Dash of pepper
Lemon juice or vinegar
Peel and slice cucumbers very thin. Cover with boiling water and let stand 20 minutes. Drain and plunge cucumbers into cold water. Let stand a minute, then drain again and set in refrigerator for half an hour. Mix sour cream with sugar, pepper and either of the optional ingredients. Salt cucumbers well and combine with sour cream mixture. Correct the tartness with lemon juice or vinegar. Serve cold. The most delicate stomachs will bless you, for cucumbers prepared in this way become easily digestible.
------------------------
998590 -- CUCUMBER IN SOUR CREAM
3 cucumbers pared and sliced thin
1 lg. onion, sliced in thin rings
2/3 c. white vinegar
4 tbsp. sugar
Salt to taste
Combine above, marinate 4 hours or overnight in refrigerator, when ready to serve, drain thoroughly and add sour cream.
------------------------
998591 -- CUCUMBER, TOMATO, BELL PEPPER AND ONION
5 lbs. cucumbers
1 lbs. bell peppers
1 lbs. tomatoes, diced
1 lbs. onions, sliced
2 tbsp. salt
1 1/2 pts. vinegar
1 1/2 pts. water
1 c. sugar
1/2 c. vegetable oil
Peel and slice cucumbers, soak overnight in ice cold water. Drain and add other vegetables. Mix together vinegar, water, sugar and vegetable oil, and pour over the vegetables.
------------------------
998592 -- HAWAIIAN CABBAGE
2 sm. boxes lemon Jello
1 env. Knox gelatin
1 tbsp. lemon juice
1 c. sour cream
1 (#202) can crushed pineapple
1 lb. finely shredded cabbage
Dissolve the Jello and gelatin in 1 1/2 cups boiling water. Add 1 cup ice cubes. Add lemon juice and chill until partially set. Add remaining ingredients. Pour in 9"x13" pan. Chill until set. Creighton
------------------------
998593 -- STRAWBERRY SPINACH
2 bunches spinach, cleaned
1 pt. strawberry halves
--DRESSING:--
1/2 c. sugar
2 tbsp. sesame seed
1 tbsp. poppy seed
1 1/2 tsp. minced dried onion
1/4 tsp. paprika
1/2 c. oil
1/4 tsp. Worcestershire sauce
1/2 c. cider vinegar
Mix dressing - allow to stand a few hours in refrigerator. Toss lightly with spinach and strawberries.
------------------------
998594 -- PASTA WITH TOMATOES AND BASIL
4 lg. ripe tomatoes, cut into 1/2 inch
cubes
1 lb. Brie cheese, rind removed, torn
into irregular pieces
1 c. cleaned fresh basil leaves, cut
into strips
3 garlic cloves (or less to taste),
peeled and finely minced
1 c. plus 1 tbsp. high-quality olive
oil
2 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 lbs. dry pasta (linguine is
preferred)
Freshly grated Parmesan cheese
(optional)
1. Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. 2. Bring 6 quarts of water to a boil in a large pot. Add 1 tablespoon of olive oil and remaining salt. Add pasta and boil until tender but still firm, about 8 to 10 minutes. 3. Drain pasta and immediately toss with the tomato sauce. Serve at once, passing with pepper mill and grated Parmesan cheese (optional). (4 to 6 servings)
------------------------
998595 -- CUCUMBER SPLIT
4 sm. cucumbers
Cherry tomatoes
Cottage cheese
Parsley and chives
3 prepared sandwich salads of your
choice
Cut cucumber lengthwise. Scoop out insides. Scoop small ball of each salad and place in cucumber boat. Fill in with cottage cheese. Set cherry tomato on top. Sprinkle with parsley and chives.
------------------------
998596 -- TOMATOES VINAIGRETTE
4 lg. tomatoes
6 tbsp. chopped parsley
1 clove garlic, crushed
6 tbsp. olive oil
2 tbsp. cider vinegar
1 tsp. salt
1/2 tsp. dried leaf basil
1/8 tsp. pepper
Cut tomatoes into medium slices or chopped. Place in a bowl. Sprinkle with parsley. Mix together garlic, oil, vinegar, salt, basil and pepper. Pour over tomatoes and parsley. Cover, chill 3 hours or overnight. Makes 4 to 6 servings.
------------------------
998597 -- CUCUMBERS AND TOMATOES
1 qt. cucumbers, diced
1 qt. tomatoes, diced
1 pt. onions, chopped fine
1 pt. vinegar
1 pt. sugar
2 sweet peppers
1 hot pepper
1 tsp. salt
1 tsp. pickling spices or more tied
in a cheesecloth
Mix altogether and cook for 1 hour. Put in pint size hot jar. Seal and process for 5 minutes. The mixture should be thick after cooking, if not cook a little longer. Good with hot dog, and vegetables.
------------------------
998598 -- CUCUMBERS IN SOUR CREAM
2 lg. cucumbers, peeled and sliced
1 tsp. salt
Toss and chill. 1 c. sour cream
1/2 tsp. salt
2 tbsp. salt
2 tbsp. chopped dill pickle
Dash of pepper
2 tbsp. lemon juice
1 tbsp. chopped onion
1/4 tsp. sugar
3 radishes, sliced thin
Toss with cucumbers and chill.
------------------------
998599 -- COOL AS A CUCUMBER
1 pkg. lime Jello
1 c. boiling water
1/2 tsp. salt
1/4 c. lemon juice
1 tbsp. vinegar
1 c. sour cream
1 c. chopped unpeeled cucumber
Dissolve Jello in boiling water. Add salt, lemon juice and vinegar. When Cool Whip in sour cream. Fold in cucumber mold. Serve on lettuce. Other raw vegetables may also be added.
------------------------
998600 -- SWEET AND SOUR ZUCCHINI
1/4 c. red wine vinegar
1/3 c. cider vinegar
1/6 c. salad oil (about 2 1/2 tbsp.)
1/4 c. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped green pepper
1/4 c. chopped celery
1/2 sm. onion, minced
3-6 sm. zucchini, thinly sliced
Mix all together and chill for 6 hours or overnight, stirring occasionally. Will keep for a long time in the refrigerator. Drain before serving. If using larger zucchini, halve or quarter it lengthwise before slicing.
------------------------
998601 -- BROCCOLI AND CORN SCALLOP
2 tbsp. chopped onion
2 tbsp. oleo
1 tbsp. flour
1 1/2 c. milk
8 oz. pkg. shredded Jack cheese
12 oz. can whole kernel corn
1 c. cracker crumbs
2 (10 oz.) pkg. frozen broccoli
spears, cooked and drained
Saute onion in 1 tablespoon oleo and blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs. Arrange broccoli in 7x11 inch dish. Pour cheese mixture over broccoli. Toss remaining crumbs and oleo and sprinkle over casserole. Bake at 350 degrees for 30 minutes. Serves 8.
------------------------
998602 -- CUCUMBERS WITH SPICED YOGURT
1 med. cucumber, peeled & halved
lengthwise, seeded, thinly sliced
1 c. plain yogurt
1 1/2 tsp. minced jalapeno chili
1/8 tsp. ground cumin
Cayenne pepper
Combine first 4 ingredients in medium bowl. Season with salt and cayenne pepper. Toss well. (Can be prepared 4 hours ahead. Cover and refrigerate.) This is a great side dish with beef or fish. Serves 4.
------------------------
998603 -- TOMATOES VINAIGRETTE
12 thick slices tomatoes
1 c. olive oil
1/3 c. wine vinegar
2 tsp. crushed oregano leaves
1 tsp. salt
1/2 tsp. pepper
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
1 head cauliflower
2 tomatoes
1 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
1 tsp. salt
2 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
1 tsp. pepper
2 tsp. Accent salt
2 tsp. salt
6 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
1 lg. carrot, shredded
2 oz. salami, cut in thin strips
2 tbsp. Parmesan cheese, grated
1 c. Mozzarella cheese, grated
2 tbsp. salad oil
2 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
1 tsp. parsley flakes
2 c. vinegar
3 c. sliced cucumbers
1 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
1 (28 oz.) can tomatoes
2 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
1 tbsp. butter
2 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. sugar
1 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
1 garlic clove, halved
2 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.
------------------------
Monday, June 8, 2009
vegetables recipes 1
