Other recipes in this category
  • Broccoli And Cauliflower
    1 lg. cauliflower
    2 bunches broccoli
    1 purple onion
    1 onion
    1 c. oil
    3/4 c. sugar
    1/4 c. vinegar
    1 tsp. poppyseed
    Cut vegetables in small pieces. Blend onion and remaining ingredients and marinate vegetables. Keeps well in refrigerator.
  • 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.
  • Cucumber Velvet
    2 c. peeled seeded diced cucumber
    (3-4 med. size)
    Salt
    1/2 tsp. sugar
    3 env. unflavored gelatin
    1 c. cold water
    1/4 white vinegar
    2 slices onion cut coarsely
    1/3 c. parsley leaves (no stems)
    1 1/2 c. sour cream
    1/4 c. mayonnaise
    1/4 tsp. Tabasco sauce
    2 tbsp. coarsely cut fresh mint leaves
    Sprinkle cucumber with salt and sugar lightly. Let stand for 20 minutes. In a saucepan sprinkle gelatin over the cold water and vinegar. Stir over low heat until gelatin is dissolved. Add 1 teaspoon salt and the mint leaves. Drain cucumber. Place in blender with onion and parsley. Puree. Pour in liquid gelatin and blend for a few seconds until smooth. Tiny green flecks of parsley and mint should still show. Refrigerate until thick and heavy but not set about 30 minutes. Beat in sour cream and mayonnaise. Season with Tabasco and a little more salt if needed. Pour into a 1 quart mold. Cover and chill until set about 2-4 hours. Unmold on chilled plate and garnish with thin cucumber slices and sprigs of mint. Serves 6.
  • Squash Bisque
    1 sm. butternut squash peeled seeded
    and sliced
    1 stalk celery
    1 apple peeled and sliced
    1 sm. potato peeled and sliced
    1 sm. onion peeled and sliced
    1 med. carrot peeled and sliced
    1/4 tsp. oregano
    1/4 tsp. rosemary
    14 1/2 oz. can chicken broth
    3/4 c. skim milk
    Combine first 9 ingredients cover and simmer 20-30 minutes until vegetables are tender. Process in blender until smooth. Return to pan stir in milk and cook over low heat until thoroughly heated.
  • 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.