vegetables recipes 2

vegetables recipes 2


998670 -- MOE'S SCALLOPED CORN



1 lb. frozen corn
2 eggs
2 tbsp. flour
1/2 c. milk
Salt & pepper
Bits of butter on top

Bake at 350 degrees for 30 minutes.

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998671 -- TOMATOES VINEGARETTE



6 lg. tomatoes, peeled and sliced
1/2 lb. fresh mushrooms, cleaned and
chopped
1/4 c. green onions, chopped
1 clove garlic, crushed
1/4 c. wine vinegar
2/3 c. vegetable oil
1/4 c. finely chopped parsley
1 tsp. salt
1 tsp. dill
1 tsp. basil leaves
1/4 tsp. pepper

Put sliced tomatoes in dish. Mix remaining ingredients together; pour over tomatoes. Refrigerate 1 to 2 hours before serving. Medical Records

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998672 -- BROCCOLI JENNIFER



1 (10 oz.) pkg. frozen chopped
broccoli thawed and drained
1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 c. grated cheese
1 sm. onion, chopped
1 beaten egg
1 tbsp. melted butter
18 crushed Ritz crackers

Combine first 6 ingredients in buttered 1 quart baking dish. Mix melted butter and crackers; sprinkle on top. Bake at 350 degrees approximately 35 minutes. Administration

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998673 -- BROCCOLI AUGRATIN



1 1/2 lbs. broccoli
1 can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. firm margarine

Bring 1 inch of salt water to boiling; add broccoli. Cook until stems are tender 12 to 15 minutes; drain. Arrange broccoli in ungreased baking dish. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Mix remaining ingredients until crumbly, sprinkle over cheese sauce. Bake until crumbs are very light brown, about 20 minutes. Physical Therapy

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998674 -- CHEESED VEGETABLES



3 (1 lb.) pkgs. California blend
(broccoli, cauliflower, carrots)
1 stick margarine
1 lb. cheese whiz

Put ingredients in crockpot or microwaveable bowl and heat thoroughly. Physical Theraphy

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998675 -- ESCALLOPED CABBAGE



1 lb. cabbage, coarsely shredded
2 qt. boiling water
5 tbsp. margarine
3 tbsp. flour
1 c. milk
1 1/2 c. buttered cracker crumbs
1/4 c. salt
1/2 c. sugar

Cook cabbage in boiling water seasoned with salt and sugar for 4 minutes. Drain very well and put in a 2 quart flat casserole. Make a cream sauce with butter, flour and milk by melting butter in saucepan, stirring in flour and slowly adding milk. Cook until thickened over medium heat. Pour over cabbage; sprinkle with buttered cracker crumbs. Bake at 325 degrees for 45 minutes. Serves 4 to 6. Alterna Care

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998676 -- SCALLOPED CABBAGE



1 head cabbage
1/2 c. milk
Salt and pepper to taste
1 can cream of celery soup
3/4 lb. Velveeta cheese

Boil cabbage for 10 minutes; drain. Mix together in a casserole which has been sprayed with Pam; milk, Velveeta cheese, cream of celery soup, salt, and pepper. Cook mixture in microwave until cheese melts; add drained cabbage. Top with buttered bread crumbs if desired. Bake at 375 degrees until mixture heats through, approximately 1/2 hour. Home Health Care

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998677 -- SMASHING SQUASH



2 lb. summer squash or zucchini,
sliced, cooked and drained
1 carrot, pared and grated
1 sm. onion, peeled and grated
1 stick margarine, melted and mixed
with
1 (8 oz.) pkg. dry herb-flavored
stuffing mix
1 c. sour cream
1 can cream of chicken (or mushroom)
soup

Mix squash, carrots and onions. Add 1/2 of the buttered stuffing to squash mixture. Add sour cream and soup, undiluted. Turn into buttered casserole dish and top with remaining buttered stuffing. Bake at 350 degrees for 20-30 minutes.

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998678 -- GLORIFIED CABBAGE



1 med. cabbage
2 med. onions
6 cloves garlic
2 pieces celery, chopped
1 med. bell pepper, chopped
1/2 c. butter
1/4 c. oil
4 slices toasted bread
2 cans Pet evaporated milk
1 lb. Velveeta cheese

Boil cabbage in a large pot until tender. In another pan, saute onions, garlic, celery, and bell pepper in the butter and cooking oil. Soak the toasted bread in the Pet milk. When the cabbage is boiled, drain. Add the ingredients to the cabbage, including the butter and oil. Mix. Chop up the bread and add to the mixture. Add the cheese, stir until melted, put in a casserole dish and top with bread crumbs. Bake in 400 degree oven until brown.

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998679 -- CAULIFLOWER ALA POLAND



2 hard-boiled egg whites
1 tsp. parsley
2 tbsp. sour cream
Pepper to taste
1/4 c. melted butter
3 tbsp. bread crumbs
1 head cauliflower, steamed

Place a clean head of cauliflower on rack over simmering water. Cover and steam for 20 to 25 minutes. While cauliflower is steaming, cut egg whites into small pieces. Add parsley, sour cream, and pepper to egg whites. Just before serving, melt butter and stir in bread crumbs over cauliflower, top with egg mixture.

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998680 -- CAULIFLOWER



1 head cauliflower, cleaned

2 tsp. mustard
1/2 c. mayonnaise
3/4 c. Cheddar cheese

Cook a whole head of cleaned cauliflower in boiling water for 12-15 minutes. Drain. Pour mixture over cauliflower in pan, and put in 375 degree oven for 10 minutes.

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998681 -- SUNNY GREEN PEPPER BAKE



3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese
spread, cubed
1 (12 oz.) can whole kernel corn,
drained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted

Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown. 6 servings.

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998682 -- BAKED SPINACH AND CHEESE



2 bags spinach
2 tbsp. chopped parsley
4 tbsp. shortening
1/2 tsp. paprika
4 eggs
2 c. milk
1 c. grated cheese
1 tsp. salt

Chop spinach fine, add parsley, cook in shortening 10 minutes. Add well-beaten eggs to milk, pour over spinach. Add cheese and seasoning, turn into greased baking dish. Bake at 350 to 400 degrees for 1/2 hour.

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998683 -- STIR-FRY ZUCCHINI



3 c. diced zucchini
1/2 c. diced green pepper
1/2 c. diced onion
1 carrot, grated
1 c. celery, sliced diagonally
2 tbsp. vinegar
2 tbsp. granulated sugar
Soy sauce to taste
1 med. tomato, diced (for garnish)
3 slices bacon (for garnish)

Fry bacon until crisp. Remove and place on a paper towel to drain. Place diced zucchini, green pepper, onion, and celery in skillet; stir fry for 5 to 7 minutes. Add vinegar and sugar; stir well. Add soy sauce to taste. Garnish with chopped tomato; crumble bacon over top. Serves 6.

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998684 -- SWEET SOUR RED CABBAGE



1 med. head red cabbage
4 slices bacon, diced
1/4 c. brown sugar
2 tbsp. flour
1/2 c. water
1/4 c. vinegar
1 tsp. salt
1/8 tsp. pepper
1 sm. onion, sliced

Cook 5 cups shredded cabbage in salted water with 2 tablespoons vinegar or lemon juice, about 10 minutes; drain. Fry bacon, drain of fat all but 1 tablespoon bacon drippings. Stir in sugar and flour, add water and vinegar, salt, pepper and onion. cook about 5 minutes until thick. Add bacon and sauce mixture to hot cabbage. Stir gently and heat through. Serves 6.

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998685 -- BAKED ZUCCHINI



1 1/2 to 2 lb. zucchini
Salt to taste
1 lg. onion
1 c. bread crumbs
1/2 lb. grated cheese
1 or 2 eggs
1 c. milk

Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Add onions, cut fine. Cook 10 to 15 minutes. Cool slightly before adding milk and bread crumbs and part of cheese. Add well-beaten egg and some cheese. Put in baking dish, top with bread crumbs and cheese. Bake at 325 degrees for 30 to 45 minutes.

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998685 -- BAKED ZUCCHINI



1 1/2 to 2 lb. zucchini
Salt to taste
1 lg. onion
1 c. bread crumbs
1/2 lb. grated cheese
1 or 2 eggs
1 c. milk

Grind or grate squash and steam in frying pan with oil enough to keep from sticking. Add onions, cut fine. Cook 10 to 15 minutes. Cool slightly before adding milk and bread crumbs and part of cheese. Add well-beaten egg and some cheese. Put in baking dish, top with bread crumbs and cheese. Bake at 325 degrees for 30 to 45 minutes.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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
1 c. chopped onion
2 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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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998712 -- BROCCOLI CASSEROLE



1 lg. bag chopped broccoli
1 c. grated sharp cheese
2 beaten eggs
1 can mushroom soup
2 tsp. onion flakes

Cook broccoli and drain. Pour sauce over and bake at 350 degrees for 20 minutes.

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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.

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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).

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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.

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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.

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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.

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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.

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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.

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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.

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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
1 tsp. paprika
2 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
1 can tomato soup
2 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
1 med onion, very finely chopped
2 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)
1 can cream of celery soup
2 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
1 green pepper, shredded
2 c. diced celery
2 lg. onions, sliced thinly
2 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
1 tsp. salt
2 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
1 pkg. snow peas
2 tsp. margarine
1 tsp. olive oil
1 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

Bring 2 cups water to boil in medium sized pan. Snap the ends off the snap and snow peas. Add the sugar snaps to the boiling water and time 30 seconds; add the snow peas and time 1 minute. Drain and rinse with cold water to stop the cooking completely. Pat dry with paper towels. In a medium skillet heat the margarine and olive oil over medium heat. Add the garlic and saute 1 minute. Add the turmeric and lemon juice; swirl to incorporate. Add the peas, mint, salt and pepper. Stir for about 2 minutes to heat the peas through. Serve immediately. All snow peas may be used if snap peas are out of season.

------------------------

998765 -- RED BEANS AND RICE



1 pkg. red pinto beans
1 lg. onion
Salt, pepper, garlic, hot sauce to
taste
1 lb. turkey sausage
2 c. "Minute" rice

Prepare red beans as directed by package, add onion, salt, pepper, garlic, and hot sauce. When beans are half cooked add sausage and finish cooking. When beans and sausage are done prepare rice; serve beans over rice.

------------------------

998766 -- BROCCOLI AND RICE CASSEROLE



3/4 c. melted butter or margarine
1/2 c. chopped onions
1/2 c. chopped celery

Simmer not brown. 1 can cream of mushroom soup
1 sm. can mushrooms
2 pkgs. frozen broccoli
1 (8 oz.) jar Cheese Whiz

Mix in 1 cup uncooked Minute rice. Bake at 350 degrees for 35-45 minutes.

------------------------

998767 -- BROCCOLI CASSEROLE



2 pkgs. frozen cut broccoli
1 1/4 c. white shredded American
cheese
1 chopped onion
1/4 c. butter or margarine (1/2 stick)
3/4 c. mayonnaise
1 can cream of mushroom soup
2 slightly beaten eggs
Ritz crackers

Cook broccoli until tender. Mix other ingredients together; add drained broccoli. Cover top with crushed Ritz crackers (about 12 or to your taste). Bake at 350 degrees for 40 minutes.

------------------------

998768 -- BROCCOLI BREAD BAKE



1 (10 oz.) pkg. frozen broccoli spears
1 beaten egg
1 (10 3/4 oz.) can condensed cream of
onion soup
1 tsp. dried parsley flakes
1/4 tsp. dried tarragon, crushed
Dash of pepper
1 pkg. refrigerated flaky dinner
rolls (6)
1/4 c. milk
1/4 c. finely chopped celery

Cook broccoli according to package directions just until tender; drain well. Meanwhile, combine egg, half of soup, then celery, parsley, tarragon and pepper. Separate dinner rolls. Snip each in quarters. Stir dinner rolls into soup mixture. Arrange broccoli spears crosswise in a 10 x 6 x 3-inch baking dish. Spoon soup mixture down center of broccoli. Bake at 350 degrees for 20 to 25 minutes or until rolls are golden brown. In saucepan combine remaining soup and milk. Heat through and serve over baked casserole. Makes 6 servings.

------------------------

998769 -- STIR FRY BROCCOLI



Stir-fry 1 pound broccoli 1 minute. Steam 3 minutes. --SAUCE #1:--

1/2 tbsp. cornstarch
1/2 tbsp. soy sauce
1/8 tsp. powdered ginger
1/2 c. chicken broth
Salt (optional)

--SAUCE #2:--

1 tbsp. cornstarch
1 tbsp. soy sauce
1/8 tsp. ginger
1 c. chicken broth
1-2 tbsp. sherry

Stir-fry sauce to taste.

------------------------

998770 -- BROCCOLI-CORN BAKE



1 (16 oz.) can cream-style corn
1 (10 oz.) pkg. chopped broccoli (if
frozen, thawed)
1 egg, beaten
1/2 c. crackers, crushed
1 tbsp. onion (instant minced)
2 tbsp. margarine, melted
1/2 tsp. salt
1/4 tsp. pepper

Combine all these ingredients and pour into one quart buttered casserole dish. 1/2 c. crushed saltine crackers
4 tbsp. melted margarine

Sprinkle over vegetables. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until well heated. Serves 4 to 6.

------------------------

998771 -- EASY CORN CASSEROLE



1 (16 oz.) can corn, drained
1 (16 oz.) can creamed corn
1 c. sour cream
2 eggs
1/2 c. Cheddar cheese
1 box sm. corn bread mix

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

------------------------

998772 -- STUFFED TOMATOES



6 med. tomatoes
1 pt. fresh mushrooms, chopped
2 tbsp. butter or margarine
1/2 c. dairy sour cream
2 beaten egg yolks
1/4 c. dry bread crumbs
1 tsp. salt
Dash pepper
Dash thyme

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

------------------------

998773 -- SPINACH-STUFFED BAKED TOMATOES



4 med. tomatoes
1/8 tsp. salt
1 (10 oz.) pkg. frozen chopped
spinach, cooked
1/2 c. grated Parmesan cheese, divided
2 tbsp. mayonnaise
2 tsp. grated onion
1/8 tsp. salt
1/8 tsp. pepper

Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated. Yield: 4 servings.

------------------------

998774 -- YELLOW SQUASH CASSEROLE



2 c. well drained and cooked yellow
squash
3 beaten eggs (lg.)
1 tbsp. minced onion
1/2 c. med.-sharp Cheddar cheese,
grated
1/2 tsp. salt
1/2 c. buttered bread crumbs

Mix all ingredients, except bread crumbs. Pour into baking dish and top with buttered bread crumbs. Bake at 350 degrees for 45 minutes or until firm.

------------------------

998775 -- SQUASH SUPREME



2 c. fresh yellow, squash, cooked and
drained
2 med. carrots, grated
2 tbsp. chopped onion
1 can cream of mushroom soup
1 (2 oz.) jar chopped pimento
1 (8 oz.) sour cream
1 (8 oz.) pkg. herbed stuffing
1 stick margarine

Combine vegetables. Blend undiluted soup and sour cream; stir into vegetables mixture. Toss together stuffing and melted margarine. Pour half of the stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture over the stuffing, then top with remaining stuffing. Bake at 350 degrees about 30 minutes or until set.

------------------------

998776 -- SUMMER SQUASH



1/2 lb. summer squash
1/4 stick butter
1 egg
1 med. red onion, chopped
1/4 tsp. marjoram
Parmesan cheese
Cracker crumbs

Clean squash; cut in small pieces or slices. Boil squash and onions in salted water until tender; drain well. Add butter and seasonings. Mash lightly with fork. Add eggs; stir lightly. Put in a greased baking dish; sprinkle Parmesan cheese and cracker crumbs over top. Bake at 350 degrees for 30 minutes.

------------------------

998777 -- CHEESY STUFFED TURNIPS



6 med. turnips, peeled
3/4 c. crushed saltine crackers
1/2 c. shredded Cheddar cheese
1 1/2 c. milk (not used all together)
5 tbsp. butter or margarine, melted
(not used all together)
Paprika
2 tbsp. all-purpose flour

Cook turnips, covered, in boiling salted water 25 minutes or until tender. Hollow out each turnip, leaving a 1/2-inch shell. Finely chip turnip centers (should have about 1 cup of chopped turnip). Combine crushed crackers, cheese, 1/4 cup of milk and 3 tablespoons of butter. Fill turnips with cheese mixture. Place in a greased 10 x 6 x 2-inch baking pan. Brush with melted butter; sprinkle with paprika. Bake, covered, in 350 degree oven for 25 minutes. Uncover and bake 10 minutes more. Melt remaining 2 tablespoons butter; blend in flour, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add remaining milk. Cook and stir until bubbly. Cook 2 minutes more. Stir in chopped turnip. Heat through. Spoon sauce over turnips. Makes 6 servings.

------------------------

998778 -- FRIED GREEN TOMATOES



1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
4 med.-sized green tomatoes, cut into
1/2-inch slices
3 to 4 tbsp. vegetable oil

Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in oil until golden brown.

------------------------

998779 -- OKRA CASSEROLE



Onions
Green pepper
Okra
Fresh tomatoes
Olives
Butter

Saute onions and green pepper in butter. Saute okra separately with salt and pepper. When okra is tender, mix with onions and pepper. Layer in casserole dish with fresh tomatoes. Slice olives and put on top. Bake at 400 degrees for 30 to 45 minutes or until bubbly.

------------------------

998780 -- OKRA GUMBO



1 (5 lb.) hen
3 qts. water
3/4 c. oil or drippings
2 1/2 lbs. okra, cut finely
1 c. onions, chopped
1 c. green onions, chopped
1/2 c. bell pepper, chopped
1/2 c. parsley, chopped
1 (1 lb., 12 oz.) can tomatoes
Salt, pepper, cayenne, Tabasco and
Worcestershire sauce
Gumbo file'

The day before, boil hen slowly in 3 quarts water that has been seasoned. De-bone and reserve broth, fat removed. In hot fat in large Dutch oven, brown okra, onions, green onions, and bell pepper. Add parsley and tomatoes to the browned vegetables and cook slowly for 15 to 20 minutes, stirring occasionally. Add chicken broth and simmer for 45 minutes. Add chicken and season to taste. Serve over rice and sprinkle on gumbo file' just before serving.

------------------------

998781 -- FRIED OKRA



1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
4 c. tender okra
Bacon drippings

Combine dry ingredients in a paper or plastic bag and mix well. Rinse okra and cut into 3/4 inch slices. Shake in a bag to coat with dry ingredients. Heat drippings in skillet and fry okra turning often until browned. Makes about 6 servings.

------------------------

998782 -- STEWED OKRA AND TOMATOES



1 med. green pepper, chopped
1 lb. okra, fresh*
1 lb. peeled tomatoes, chopped**
1/2 tsp. pepper
2 slices bacon
1 lg. onion, chopped
1 tsp. salt

*(Substitute frozen). **(Substitute 16 ounces stewed tomatoes). Fry bacon until crisp, remove and saute pepper and onion in bacon grease until tender. Crumble bacon and add with all other ingredients. Cover and cook for 35 minutes. Then uncover and cook for 5 minutes more. If substitute items are used reduce cooking time about 5 minutes.

------------------------

998783 -- BEST COMPANY TOMATO DISH



2 cans peeled tomatoes
1 sm. chopped onion
3/8 c. sugar
Celery salt (liberal shakes)
Lawry seasoning salt or tony's
Louisiana seasoning (liberal
sprinkling)
1 tsp. crushed basil
2-3 slices white bread, torn in pieces
Bread crumbs
Grated cheese

Saute onions in large skillet. Turn off heat and add all other ingredients except bread crumbs and cheese. Put into greased casserole, top with cheese and bread crumbs. Bake at 350 degrees until bubbly, then turn down heat to 250 degrees for 15 minutes. Serve with roast beef and wild rice.

------------------------

998784 -- EGGPLANT AND TOMATO PARMESAN



1 lg. eggplant
2 tbsp. salad oil
1-2 cloves garlic, minced
1 tbsp. flour
1 lb. can stewed tomatoes, undrained
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/8 tsp. pepper
1/4 tsp. basil
Parmesan cheese

Peel and cut up eggplant. Simmer, covered, in small amount of boiling, salted water for about 5 minutes. Drain thoroughly. In hot oil in skillet, saute garlic until golden. Stir in flour, stewed tomatoes, salt, sugar, paprika, pepper and basil. Cook, stirring over medium heat until mixture boils and is slightly thickened. Mix eggplant with other ingredients, place in greased casserole and top with grated Parmesan. Bake 20 minutes in 375 degree oven.

------------------------

998785 -- ZUCCHINI AND TOMATO STIR-FRY



2 tbsp. vegetable oil
2 med. onions, sliced
4 med. zucchini, sliced
2 lg. tomatoes, cut into wedges
1 (4 oz.) can sliced mushrooms,
drained
1/2 tsp. salt
1/4 tsp. pepper

Pour oil into wok or large skillet. Stir-fry over high heat (350 degrees) for 6 to 8 minutes. Cover, reduce heat and simmer 5 minutes.

------------------------

998786 -- VEGETABLE MEDLEY STIR-FRY



3 tbsp. vegetable oil
1 sm. head cabbage, coarsely shredded
1 med. red onion, sliced
1 lg. carrot, cut diagonally into
thin slices
2 med. tomatoes, cut into wedges
1 tbsp. dill weed
1/4 tsp. salt
1/4 tsp. cracked black pepper

Pour oil around top of a preheated wok or large skillet. Allow to heat at medium-high (325 degrees) for 2 minutes. Add cabbage, onion and carrots. Stir-fry for 4 minutes. Add remaining ingredients and stir-fry 1 to 2 minutes. Yield: 6 to 8 servings.

------------------------

998787 -- EGGPLANT-ZUCCHINI PARMIGIANA



1/2 c. chicken broth
1/2 c. coarsely chopped celery
1/2 c. chopped onion
1 clove garlic, minced
2 lg. tomatoes, chopped
1/3 c. tomato paste
1 tsp. basil
1/4 tsp. rosemary, crushed
1/8 tsp. pepper
1 med. eggplant
2 c. sliced zucchini
1 c. cottage cheese, drained
1/2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese, grated

For tomato sauce; in a medium saucepan combine chicken broth, celery, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper. Return mixture to boiling; reduce heat. Simmer uncovered, for 15 minutes, stirring occasionally. Meanwhile, peel eggplant. Cut into 1/2-inch slices; halve slices. In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. Add eggplant and zucchini slices; simmer, covered, for 4 minutes. Remove vegetable slices from Dutch oven; drain in paper towels. pat dry. Place eggplant and zucchini in casserole dish. Spoon cottage cheese atop. Pour tomato sauce over. Sprinkle with Mozzarella and Parmesan cheeses. Bake, uncovered, in 350 degree oven for 20 to 25 minutes or until heated through.

------------------------

998788 -- CHILI RELLENOS



6 (4 oz. each) cans green chili
peppers, drained
3/4 lb. sharp Cheddar, grated (see
option)
2 eggs, slightly beaten
3/4 c. milk
1 c. all-purpose flour
1/2 tsp. paprika
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 350 degrees. Remove seeds from chili peppers. Rinse and pat dry. Grease shallow baking dish and make 3 layers each of chili peppers and cheese, starting with a layer of peppers. In a small bowl combine eggs, milk, flour, paprika, baking powder and salt. Beat with a fork until well mixed. Pour over layers in baking dish. Bake at 350 degrees for 35 to 40 minutes or until lightly browned and filling is set. Makes 6 to 8 servings. Option: May use Monterey Jack cheese or for a "hotter" taste, use 1/2 Monterey Jack and 1/2 Monterey Jack with jalapeno cheese.

------------------------

998789 -- BAKED RICE



1 1/2 c. uncooked rice
1 can beef broth
1 can onion soup
1 1/2 cans water
1 stick margarine, melted
1 can mushrooms (optional)

Bake in covered casserole dish at 350 degrees for one hour or until broth is absorbed.

------------------------

998791 -- CAULIFLOWER WITH CHEESE SAUCE



1 head cauliflower
1/2 c. milk
10 1/4 oz. can cream of mushroom soup
1/2 tsp. prepared mustard
1/8 tsp. pepper
8 oz. (2 c.) shredded American cheese

Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. In small saucepan, combine milk, soup, mustard and pepper; blend until smooth. Cook and stir until mixture is heated through. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower. 6 servings. MICROWAVE DIRECTIONS: Place cauliflower in 2 quart glass casserole; add 1/4 cup water. Cover and microwave on HIGH for 8 to 10 3/4 minutes. Let stand, covered, for 10 minutes. Drain liquid. In glass bowl, combine remaining ingredients except cheese. Microwave at HIGH for 3 to 4 minutes or until heated through, stirring halfway through cooking. Add cheese and continue to microwave on HIGH until cheese is melted, 1 to 2 minutes, stirring every minute during cooking.

------------------------

998792 -- BROCCOLI PUFF



1/2 c. chopped onions
2 tbsp. butter or margarine
1 (10 3/4 oz.) can condensed cream of
mushroom soup
2 c. cooked rice
1 (10 oz.) pkg. frozen chopped
broccoli, cooked and well drained
1 tsp. Worcestershire sauce
1/2 tsp. thyme
2 c. grated Cheddar cheese
4 eggs, separated

Saute onions in butter until tender. Stir in soup, rice, broccoli and seasonings. Turn into a greased shallow 2 quart casserole. Bake at 400 degrees for 20 minutes. Beat egg yolks until thick and lemon colored; add cheese. Beat egg whites until soft peaks form; fold in egg yolk mixture. Remove casserole from oven; stir. Spread egg mixture over top. Bake 15 minutes longer or until golden brown. Makes 4 servings.

------------------------

998793 -- EGGPLANT CASSEROLE



1 lg. eggplant cubed and cooked until
tender
1 egg
2 or 3 slices day old bread, broken
in sm. pieces
Grated Cheddar cheese
Salt and pepper

Drain eggplant - add bread, eggs and seasoning and stir together. Place 1/2 in greased casserole. Sprinkle with half of cheese. Add 1/2 can of mushroom soup. Put rest of eggplant mixture into casserole and add balance of mushroom soup and cheese. Bake at 325 degrees for 20 to 30 minutes.

------------------------

998794 -- SWEET POTATO CASSEROLE



--POTATO MIXTURE:--

3 c. cooked sweet potatoes
1 c. sugar
2 eggs
1/2 tsp. salt
1/2 c. evaporated milk
1/2 stick softened margarine

--TOPPING:--

1/3 c. butter
1/3 c. brown sugar
1/2 c. coconut
1/3 c. chopped nuts
1/2 c. flour

Mash sweet potatoes and margarine together. Beat eggs, add milk, salt and sugar to egg mixture. Beat again. Fold egg mixture into potatoes. Mix topping ingredients together and crumble over sweet potato mixture. Bake at 350 degrees for 30 minutes.

------------------------

998795 -- SQUASH CASSEROLE



6 yellow squash
1 tsp. salt
3 tbsp. margarine
1 c. grated sharp cheese
1 egg, beaten
1/4 c. chopped onion
1/2 c. milk
1 c. Ritz crackers, crumbled

Cook squash, drain, mash. Add margarine, cheese, egg, onion, milk. Put half of the crumbs in buttered dish. Cover with remaining crumbs. Bake at 425 degrees for 20 to 25 minutes.

------------------------

998796 -- ASPARAGUS CASSEROLE



4 whole chicken breasts, or 1 chicken
2 cans asparagus (or 1 fresh bunch)
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 c. chicken broth
1 c. mayonnaise
1 c. grated sharp Cheddar cheese
1 c. bread crumbs

Boil chicken until tender; debone meat and hold out broth. Grease casserole; put asparagus on bottom and chicken on top. Mix soup, lemon juice, mayonnaise and chicken broth and pour over chicken. Sprinkle cheese, then bread crumbs. Bake at 350 degrees for 30 to 40 minutes.

------------------------

998796 -- ASPARAGUS CASSEROLE



4 whole chicken breasts, or 1 chicken
2 cans asparagus (or 1 fresh bunch)
2 cans cream of chicken soup
1 tbsp. lemon juice
1/2 c. chicken broth
1 c. mayonnaise
1 c. grated sharp Cheddar cheese
1 c. bread crumbs

Boil chicken until tender; debone meat and hold out broth. Grease casserole; put asparagus on bottom and chicken on top. Mix soup, lemon juice, mayonnaise and chicken broth and pour over chicken. Sprinkle cheese, then bread crumbs. Bake at 350 degrees for 30 to 40 minutes.

------------------------

998797 -- BROCCOLI AND RICE CASSEROLE



1 pkg. chopped broccoli (frozen)
1 c. instant rice
1 (8 oz.) jar Cheez Whiz
1 can cream of mushroom soup
1 tbsp. chopped onion
1/2 stick butter or margarine

Cook broccoli and rice according to directions. Saute onion in butter. Mix all ingredients and put in a casserole dish. Bake at 350 degrees for 25 minutes.

------------------------

998798 -- GREEN BEAN CASSEROLE



2 (15 oz.) cans green beans
2 (10 oz.) cans cream of mushroom soup
1/2 tsp. pepper
1/2 tsp. salt
1 1/2 c. Durkee French fried onions

1. Combine beans, soup, salt and pepper. 2. Mix in 3/4 cup of Durkee onions. 3. Bake uncovered at 350 degrees for 30 minutes. 4. Top with remaining onions and bake for 5 minutes. Serves 8.

------------------------

998799 -- CORN PUDDING



1 (16 oz.) can cream corn
1/2 tsp. salt
Pepper to taste
3 tbsp. sugar
3 tbsp. flour
2 eggs (beaten)
2 c. milk
2 tbsp. butter
1 tbsp. nutmeg

1. Mix together the corn, salt, pepper, sugar and flour, blend well. 2. Add in the beaten eggs and milk. 3. Pour into a 1 1/2 quart casserole dish. 4. Dot with butter and sprinkle the top with nutmeg. 5. Bake at 325 degrees for 1 hour until firm. Serves 6.

------------------------

998800 -- FRESH VEGETABLE MARINADE



1 c. vegetable oil
1/2 c. white wine vinegar
1/2 c. sugar
1 tbsp. dry Italian seasoning
2 tsp. dry mustard
1 tsp. salt
1 sm. head cauliflower
1 bunch (1 lb.) broccoli
1/2 lb. fresh mushrooms, sliced
2 med. green peppers, chopped
1 sm. red onion, thinly sliced and
separated into rings

Mix first six (6) ingredients and pour over vegetables. Chill at least 3 hours.

------------------------

998801 -- POTATO CASSEROLE



6 med. potatoes, cooked and grated
1 1/2 tsp. salt
1 c. sour cream
6 to 8 green onions, chopped
1 c. shredded Cheddar cheese
1/2 c. butter or margarine, melted

Combine all ingredients except butter; spoon into a 2 quart casserole. Pour butter over top and bake at 400 degrees about 25 minutes or until lightly browned on top. Yield 6 to 8 servings.

------------------------

998802 -- SOUR CREAM RICE



1 c. uncooked rice
1 lb. sharp cheese
1 pt. sour cream
Crushed cayenne
Salt to taste
2 tbsp. sugar

Cook rice. In casserole dish, put a layer of this cooked rice. Add half of the sour cream and sprinkle with sugar. Grate cheese and spread a layer of this over the sour cream. Sprinkle this with crushed pepper. Repeat, filling the casserole with two layers. Bake at 350 degrees for 30 minutes until very hot and cheese is melted. Serves 6.

------------------------

998803 -- CORN PUDDING



1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1 tsp. vanilla
2 eggs
1 1/2 c. milk
1 can cream corn
1/2 stick butter or margarine

Mix ingredients as listed. Melt into mixture. Bake 400 degrees for 30 minutes or brown.

------------------------

998804 -- OVEN FRIES - Low Fat



4 sm. baking potatoes (about 1 lb.)
1 tbsp. margarine, melted
1/4 c. grated Parmesan cheese
1/2 tsp. garlic salt
1/4 tsp. paprika
1/8 tsp. onion powder (optional)
Non-stick spray coating

Scrub potatoes thoroughly. Cut each potato lengthwise into 8 slices. Brush cut surfaces of potatoes lightly with melted margarine. In a plastic bag mix together Parmesan cheese, garlic salt, paprika and onion powder. Add 8 potatoes slices to the bag. Shake to coat. Potatoes will not be completely coated. Spray a 7x11 inch baking pan with non-stick coating. Arrange potatoes in baking pan. Repeat with remaining potatoes. Bake, uncovered, in a 400 degree oven until tender, 25 to 30 minutes. Serve hot. Makes 3 or 4 servings.

------------------------

998805 -- CHOPPED BROCCOLI



2 pkgs. chopped broccoli
1 stick margarine or butter
1 can Campbell Cheddar cheese soup
1/2 pkg. Pepperidge Farm stuffing
crumbs
1/2 c. slivered almonds

Cook 2 packages chopped broccoli. Drain. Place in greased baking dish. Cover with Cheddar cheese soup. Bring 1 cup water to boil and melt margarine. Remove from heat. Add crumbs, mix and spread over the broccoli and cheese. Add almonds for garnish. Bake at 375 degrees for 30 minutes. Serves 6 to 8.

------------------------

998806 -- SQUASH CASSEROLE



1 tbsp. margarine
2 tbsp. cooking oil
3 tbsp. flour
2 tbsp. brown sugar
1 lg. green pepper
1 lg. onion
1 can drained tomatoes
6 med. yellow squash
Salt and pepper to taste

Slice squash in circles and cook until tender in salt water. Drain. Saute green pepper and onion in margarine and cooking oil; add flour and brown sugar and stir until blended. Add tomatoes and cook until thick. Put layer of cooked squash and layer of tomato mixture in casserole, ending with tomato mixture on top. *Top with buttered bread crumbs and Parmesan cheese (or a little grated Cheddar cheese). Bake 30 minutes at 350 degrees or until brown. Serves 8. *For buttered crumbs, Pepperidge Farm Dressing crumbs adds flavor.

------------------------

998807 -- SWEET POTATO CASSEROLE



3 lg. cooked sweet potatoes, mashed
1 c. sugar
3 eggs
1/2 c. milk
1/2 stick margarine
1 tsp. vanilla

--TOPPING:--

1 c. brown sugar
1/2 stick margarine
1/2 c. pecans
1/4 c. flour

Mix first 6 ingredients. Pour into buttered dish. Top with next 4 ingredients. Bake for 30 minutes at 350 or until brown.

------------------------

998808 -- CORN PUDDING



2 eggs
1 tbsp. flour
1 c. sugar
1 can evaporated milk
Salt
2 tbsp. butter
1 can corn (drain 1/2 of liquid)
1 tbsp. vanilla flavoring

Mix eggs, flour and sugar together. Add remaining ingredients. Bake in glass container in oven at 350 degrees for 40 minutes or until pudding is firm in center.

------------------------

998809 -- EASY CORN PUDDING



1 can (1 lb.) cream style corn
1 egg, slightly beaten
1/4 c. evaporated milk
1/4 stick butter or margarine (or
less)
1 tbsp. sugar

Combine all ingredients and blend well. Turn into greased casserole. Bake in 325 degree oven about 35 to 40 minutes.

------------------------

998810 -- BOURBON BAKED BEANS



1 (1 lb. 12 oz.) can baked beans
1/3 c. bourbon, sherry or rum
2 tbsp. packed brown sugar
1 tsp. each instant coffee powder and
dry mustard
1 tbsp. lemon juice

In a bowl, mix eggs, bourbon and brown sugar, coffee powder, mustard and lemon juice. Turn into individual bean pots or casserole dishes. Bake at 350 degrees 40 to 45 minutes. Makes 4 servings.

------------------------

998811 -- BROCCOLI CASSEROLE



2 (16 oz.) pkgs. frozen broccoli
1 (6 oz.) can Durkee French Fried
Onion Rings
2 (8 oz.) cans sliced water chestnuts
1 1/2 (8 oz.) pkgs. shredded cheese
1 1/2 (10 3/4 oz.) cans cream of
mushroom soup
2 tbsp. milk

Spray Pam in a 13x9 baking dish. Cook the frozen broccoli as directed on package, then put a layer of broccoli in pan, a layer of water chestnuts, layer of onion rings, layer of cheese, then spread a can of the soup. Repeat all the layers again. Put in the milk and top with remaining cheese. Bake in 350 degree oven for 30 minutes.

------------------------

998812 -- FRESH CUCUMBER



6 c. sliced cucumbers
1 c. onions, sliced
1 c. green pepper, chopped
1 1/2 c. sugar
1 c. vinegar
1/8 c. salt

Boil sugar, vinegar and salt. Pour over vegetables. Cover and store in refrigerator. Will keep indefinitely.

------------------------

998813 -- FRESH VEGETABLE MARINATE



4 stalks broccoli
1 med. green pepper, chopped
1 sm. cauliflower, broken
8 lg. mushrooms, sliced
3 stalks celery, chopped

Combine: 1 c. sugar
1 tsp. salt
1 1/2 c. oil
2 tbsp. poppy seed
2 tsp. dry mustard
1/2 c. vinegar
Sm. onion, grated

Pour over vegetables. Chill at least 3 hours.

------------------------

998815 -- GRILLED SWEET POTATOES WITH CILANTRO SAUCE



--CILANTRO SAUCE:--

1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili
pepper, cored, seeded, and very
finely chopped
1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)

In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days). --SWEET POTATOES:--

6 lg. sweet potatoes, rinsed, with
skins intact
1/4 c. olive oil
Salt and freshly ground black pepper,
to taste

Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.

------------------------

998816 -- EASY RATATOUILLE



1 eggplant, sliced thinly
2 green peppers, sliced
2-3 onions, sliced
Fresh or canned tomatoes, or tomato
sauce
3-5 diced carrots
1 or 2 zucchini or summer squash
Canned or fresh mushrooms
Clove of garlic

In a wok or frying pan, sizzle garlic in small amount of cooking oil. Begin sauteing peppers and onions. Carrots, eggplant, mushrooms, and squash next. Tomatoes at the end. Add any spices you wish with oil and garlic. Serve with brown or white rice. Can add cooked shrimp or chicken for a complete meal.

------------------------

998817 -- GOLDEN HAM & CHIVE POTATO CAKE



Unsalted butter, softened (for the pan)
2 lb. boiling potatoes, such as round
whites from Maine or Long Island
1 heaping tbsp. coarse sea salt
4 tbsp. unsalted butter, softened
1 med. onion, finely chopped
Sea salt and freshly ground black
pepper to taste
Freshly grated nutmeg to taste
4 lg. egg yolks
4 oz. unsmoked salt-cured ham, such
as prosciutto, coarsely chopped
1/4 c. fresh chives, snipped with a
scissors

1. Preheat the oven to 300 degrees. Coat the bottom and sides of the cake pan with butter. Set aside. 2. Peel and rinse the potatoes. Place in a saucepan, and cover generously with cold water. Add the salt and cook over moderate heat -- do not boil -- until a skewer inserted in a potato comes away easily, about 20 minutes. 3. Meanwhile, in a medium skillet, combine 1 tablespoon of the butter and the onions over moderate heat. Season lightly, and cook until the onions are soft and translucent, 3 to 4 minutes. Set aside. 4. As soon as the potatoes are cooked, drain them well. Pass them through the fine grid of a food mill into a large mixing bowl. (If the potatoes are large, you may want to halve or quarter them before passing through the mill.) With a wooden spoon, stir in the nutmeg, the remaining 3 tablespoons butter, and the egg yolks, one at a time. Continue stirring vigorously until the butter and egg yolks are thoroughly incorporated. The mixture will be thick and slippery. 5. Fold the onions, ham, and chives into the potato mixture. Transfer the mixture to the cake pan, and smooth it out with the back of a spoon. Place it in the center of the oven and bake, uncovered, until the potato cake is firm and the top is browned, 45 to 50 minutes. 6. Remove the potato cake from the oven and transfer it, browned-side up (for the golden top side is the prettier), to a large platter. Slice into wedges and serve warm or at room temperature. Yield: 6 to 8 servings. VARIATION: For very pretty individual potato cakes, bake these in nonstick muffin tins. Alternatively, bake the cake in a single 10 1/2-inch round porcelain baking dish.

------------------------

998818 -- SQUASH CASSEROLE



6 c. (3 lb.) yellow squash, sliced
1/4 c. chopped onion
1 c. shredded carrots
1 c. sour cream
1 can cream of chicken soup
8 oz. Pepperidge Farm herb crumbs
1/2 c. melted butter

Boil squash and onion 10 minutes. Drain. Add carrots, sour cream, and soup. Combine crumbs and butter. Layer 1/2 crumb mixture in a 9 x 13 pan. Add squash mixture and top with rest of crumb mixture. Bake at 350 degrees for 30 minutes.

------------------------

998819 -- TASTES GREAT! (BROCCOLI SALAD)



1 bunch of broccoli, washed and broken
into sm. pieces
1/2 lb. bacon, cooked and crumbled
1 c. raisins
1 c. sliced almonds
1 jar Kraft cole slaw dressing

After breaking washed broccoli into small pieces in salad bowl, crumble in cooked bacon. Add raisins and almonds and pour in dressing to desired moistness.

------------------------

998820 -- COPPER PENNY CARROTS



3 lb. carrots, sliced
1 med. onion, thinly sliced
1 sm. green pepper, thinly sliced

1 can tomato soup
1 c. sugar
1 tsp. prepared mustard
Salt and pepper
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. Worcestershire sauce

Cook carrots in salted water 15 minutes. Rinse in ice water. Arrange layers of carrots, green peppers, and onion in bowl or container. Then pour marinade over carrot, green pepper, onion layer and refrigerate at least 6 hours until flavor is absorbed. Serves 12. This will keep for weeks in the refrigerator and marinade liquid may be used again.

------------------------

998821 -- SAUSAGE AND ZUCCHINI SANDWICH



Garlic and cheese sausage
Yellow and green zucchinis
Olive oil
Onions
Garlic
Provolone cheese
Red wine

1. Part-boil sausages in separate pan. 2. Slice zucchinis 1/4 inch thick, cook in oil, garlic and onions, red wine. 3. Brown sausages on grill, split open and place cooked zucchinis inside sausage, place cheese over zucchinis, melt and place on sausage roll. Serve with Italian wine.

------------------------

998822 -- MARINATED CARROTS



3 lb. carrots
1 med. onion, sliced and separated
into rings
3/4 c. cider vinegar
2/3 c. sugar
1/2 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. prepared mustard
1/4 c. snipped parsley

Peel and cut carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered, at least 12 hours. Serve with slotted spoon.

------------------------

998823 -- SPINACH MUSHROOMS



1 pkg. Jimmy Dean sausage
1 pkg. (10 oz.) frozen spinach
1/2 c. sour cream
1/4 c. tomato sauce
1 c. Parmesan cheese
Mushrooms
4 tbsp. butter
Dash red wine vinegar

Cook sausage and spinach as directed on package. Mix together cooked sausage, spinach, sour cream, tomato sauce, cheese, wine vinegar; set aside. Melt butter, dip mushrooms in butter and place on cookie sheet. Stuff mushrooms. Bake in 350 degree oven for 15 minutes or until golden brown.

------------------------

998824 -- GREEN BEAN CASSEROLE



1 c. chopped onion
2 tbsp. bacon fat
2 c. canned tomatoes
1 c. diced celery
1/2 green pepper, chopped
1 tbsp. sugar
1 tsp. salt (or less)
1/2 tsp. pepper
1 bay leaf
1 tbsp. chopped parsley
1 clove garlic, crushed
1 1/2 lb. green beans, French
Grated sharp cheddar
Buttered bread crumbs
Bacon (optional)

Saute onion in bacon fat. When light brown, add tomatoes, celery, green pepper. Season with sugar, salt, pepper, bay leaf, parsley and garlic. Simmer for 30 minutes, stirring frequently. Remove bay leaf and garlic. Boil green beans in lightly salted water until tender; drain. Place alternate layers of beans, tomato sauce, cheese (and bacon, if desired) in a buttered casserole. Top with buttered crumbs and bake in preheated 325 degree oven for 25 minutes. Serves 6-8.

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998825 -- LOBSTER STUFFED POTATO



6 baking potatoes
1/2 c. fresh mushrooms
1 lg. yellow onion
2 cloves garlic (diced)
8 oz. fresh lobster meat (may
substitute crabmeat)
2 scallions, finely chopped
1 pt. sour cream
1/2 c. fresh Parmesan cheese
1/2 c. guyre or Swiss cheese
1/4 c. cheddar (white cheese)
1/4 c. vermouth
Fresh ground black pepper
1 egg (beaten well)

Bake potatoes for 45 minutes in 400 degree oven until tender. Scoop out inside of potatoes, leaving 1/4 inch of potato in skin. Set aside. In skillet, saute onion and garlic until transparent, in about 2 tablespoons butter, add mushrooms, saute 3-5 minutes. Meanwhile chop lobster meat into bite-size pieces. Add to saute mixture, saute about 3 minutes, until it's heated through, turn burner to medium high, add the vermouth, cook until vermouth boils down. Set aside. Meanwhile, add sour cream to potatoes and hand mash together, add the cheddar and Gruyere cheese, mix together, add plenty of fresh-ground pepper, add beaten egg, add the lobster mixture, blend together, add scallions and 1/4 cup of Parmesan. Stuff potatoes with mixture, sprinkle with remaining Parmesan cheese. Bake in 350 degree oven until golden brown, about 15 minutes.

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998826 -- STUFFY ROOMS (OR STUFFED MUSHROOMS)



1 pkg. of fresh, lg. mushrooms
1 sm. onion
1/4 c. sour cream
1 tbsp. grated Parmesan
1/4 c. seasoned bread crumbs
2 tbsp. margarine

Wash mushrooms and take off stems. Chop up stems in food processor, put in mixing bowl. Chop up onion and add to bowl. Add margarine. Microwave 2 minutes on #7 or medium high -- stir and microwave 3 more minutes at same temperature. Mix in sour cream, Parmesan cheese and bread crumbs. Place in caps and microwave 7 minutes on #7 or medium high.

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998827 -- BAKED APPLE & CARROT CASSEROLE



6 apples, cooked, peeled, and thinly
sliced
2 c. cooked carrot slices
1/2 c. brown sugar
2 tbsp. flour
Salt to taste
3/4 c. orange juice

Place half the apples in greased 2 quart baking dish and cover with half the carrots. Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots. Repeat layers and pour orange juice over top. Bake at 350 degrees for 45 minutes. Serves 6.

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998828 -- POTATO CASSEROLE



1 (16 oz.) bag frozen hash brown
potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 c. corn flakes, crumpled
2 tbsp. butter, melted

Mix first 5 ingredients together. Spread into 9 x 12 pan. Mix corn flakes and 2 tablespoons butter, pour over potatoes. Bake at 350 degrees for approximately 30-45 minutes.

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998829 -- CRISPY SAUTEED POTATOES



I first sampled these potatoes at a lunch in the Poitou region, at the home of Joel Robuchon's cousin, who raises lambs and goats on a lovely little farm not far from Poitiers. We lunched on homemade quiche, salad from the garden, a rustic civet (game stew), and these golden potatoes. At first I thought they'd been deep fried, they tasted so rich and crunchy. But this method offers terrific flavor and considerably fewer calories. In this recipe, the potatoes should be peeled, rinsed, quartered, then rinsed again, so that the starch is eliminated; the final rinsing will prevent the potatoes from sticking to the pan. The ideal fat for cooking potatoes in this manner is goose or duck fat. Lacking that, use clarified butter. And be sure not to season the potatoes until they are thoroughly browned, or they will become soggy. Although the potatoes are cooked in only 1 tablespoon of fat, the resulting flavor is deliciously rich. Select small potatoes of equal size, so that they will cook quickly and evenly. 1 lb. sm. round red-skinned potatoes
1 tbsp. goose fat (or clarified
butter)
1 plump fresh garlic clove, minced
Sea salt to taste

1. Peel, rinse, and quarter the potatoes. Rinse again in several changes of cold water, and dry thoroughly with a thick towel. Set aside. 2. In a large skillet, heat the fat over moderately high heat. When hot, add the potatoes and brown thoroughly on one side before tossing to brown another side. Be patient and resist the urge to intervene. Cook until the potatoes are thoroughly browned and offer no resistance when pierced with a fork, about 15 minutes in all. Add the garlic and cook for 1 minute more, but do not allow it to burn. Transfer the potatoes to a serving bowl, season with salt, and serve immediately. Yield: 4 servings.

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998830 -- ONION ROASTED POTATOES



1 env. Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into
lg. chunks
1/3 c. olive or vegetable oil

Preheat oven to 450 degrees. In large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley. Makes about 8 servings.

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998831 -- MARINATED MUSHROOMS & VEGETABLES



2/3 c. vinegar
2/3 c. oil
1/4 c. chopped onion
2 cloves garlic, minced
1 tsp. each: sugar, salt, basil,
oregano
1/4 tsp. pepper

Combine in saucepan, bring to boil. Simmer, uncovered, 10 minutes. 8 oz. fresh mushrooms, sliced
1 (16 oz.) can carrots, drained
1 (14 oz.) can artichoke hearts,
drained and quartered
1 c. ripe pitted olives, halved
1 c. sliced celery
1/4 c. chopped pimiento

Stir to coat, cover and chill several hours. Drain and serve. (7 cups)

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998832 -- BROCS OF LUCK! (BROCCOLI CASSEROLE)



2 pkgs. frozen chopped broccoli,
thawed and drained
3 eggs, well beaten
1 sm. jar of Cheez Whiz
1/2 c. of water
1/4 c. chopped onion
6 tbsp. butter
2 tbsp. flour
1/2 c. crushed Ritz crackers

Saute onion in butter. Stir in flour and water and keep stirring until thickened. Stir in Cheez Whiz and take off heat. Stir drained broccoli into sauce. Add eggs and stir in gently. Put in greased baking dish and sprinkle with crackers. Bake in 325 degree oven for 40 to 45 minutes. Or you can refrigerate and bake later for 1 hour at 325 degrees.

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