Other recipes in this category
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.