Other recipes in this category
  • Zucchini Toss
    1 head lettuce washed and chilled
    1 sm. head Romaine washed and chilled
    1/4 c. olive oil or salad oil
    2 med. zucchini thinly sliced
    1 c. sliced radishes
    3 green onions sliced
    3 tbsp. crumbled blue cheese
    2 tbsp. tarragon or wine vinegar
    3/4 tsp. salt
    1 sm. clove garlic crushed
    Dash of pepper (or to taste)
    Into large salad bowl tear greens into bite-size pieces (about 10 cups). Toss with oil add zucchini radishes onions and cheese. Combine vinegar salt garlic and pepper pour over salad and toss. 6 to 8 servings. This also tastes great with any type of garlic bread
  • 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.
  • Canned Green Tomatoes
    Green tomatoes
    Boiling water
    Salt
    Wash as many green tomatoes as you want to can. Slice and place in sterile wide mouth jars. Cover with boiling water. Add salt (1/2 teaspoon for pint jars 1 teaspoon for quart jars). Water bath for 30 minutes until sealed. To Cook Open jar and discard liquid. Batter green tomatoes in cornmeal or flour (your choice) place in hot oil and fry until golden brown.
  • 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.
  • Canned Stewed Tomatoes
    About 30 tomatoes scalded and cut up
    3 green peppers chopped
    3 onions chopped
    6 stalks celery chopped
    2 tbsp. celery salt
    4 tbsp. sugar
    1 tsp. salt
    (Adjust amount of green peppers onions and celery to your tastes.) Mix together and pack in sterilized jars. Wipe jar tops remove air bubbles and seal Process 45 minutes in boiling water bath.