....Cook and drain
1 lb. Fresh BROCCOLI, cut into
pieces
....Place in a 1-1/2 qt. buttered
casserole
....Mix together and pour over
broccoli
1 can Cream
of MUSHROOM SOUP
1/2 C. Grated SHARP CHEESE
1/2 C. MAYONNAISE
1 T. Grated ONION
2 EGGS, well beaten
....Sprinkle on the top
1/2 C. BREAD CRUMBS
....Dot with pats of BUTTER
BAKE 375 degrees F for 45
minutes....UNCOVERED
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Lily's Fried Cabbage
by NanaApril
Serves 4
....Fry until crisp, remove and set aside
6 slices BACON, cut into small pieces
....ADD to above and brown, over medium heat
1 lg. ONION, chopped
....Stir in until well coated with the bacon grease
1/2 head CABBAGE, chopped coarsely
1 tsp. Minced GARLIC
1 med. Grated CARROT (optional) *
....Cook over medium heat until it has lost about 1/2 of its
volume
....It will look slightly transparent but not mushy
....Stir in your cooked bacon pieces and serve
* If you do not use the carrot add a touch of sugar to the
pot.
Variation: #1
Giving a mind to the cholesterol thingy we now fry the bacon
in a different pan and use olive oil
for the frying of the vegetables.
Then add the cooked well drained bacon.
Variation: #2
We omit the carrot and add a touch of sugar and fresh
chopped
spinach ** at the very end after the heat
has been shut off. The
residual heat from the cooked vegetables
will cook your spinach
for you. The amount does not matter,
just add allot. It is so pretty
and tasted really great.
** Always use warm NOT HOT water to clean your spinach.
Warm water releases the hold that the spinach oil has on
that grit
that seems to always be there. Fill sink
with warm water, put
spinach into the water and swish around.
Lift the spinach out of
the water and dry. All the grit should
remain in bottom of your sink.
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Green Bean Casserole
Originally from the
....Place in a pot of boiling water
....Seal tightly....Remove from heat
and let set 10 minutes
2 - 9 oz. pkg. Frozen Cut GREEN
BEANS
....Mix together until smooth
1 can Cream
of MUSHROOM SOUP
1/3 C. MILK
1 tsp. SOY SAUCE
Dash PEPPER
Stir in drained, prepared GREEN
BEANS
....ADD....3/4 of....to above and
mix well
3-1/2 oz. can
FRENCH Fried Onion Rings
Place in a 1-1/2 qt. buttered
casserole
BAKE 350 degrees F for 25
minutes....UNCOVERED
Put remaining onion rings on top
BAKE 5 minutes more
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Special Green Beans
by NanaApril
....Brown in a skillet
1/4 C. Minced ONION
2 T. BUTTER
....Remove from heat....Blend in
2 T. FLOUR
1/2 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. DRY MUSTARD
3/4 tsp. WORCESTERSHIRE SAUCE
....Return to burner and heat until bubbly
....ADD....Cook until thickened
1 C. SOUR CREAM
....Mix into above
1 can French Style GREEN BEANS, heated and drained
Place in a 1-1/2 qt. buttered casserole
....Sprinkle on top
2 oz. Grated CHEDDAR CHEESE
BAKE 350 degrees F for 10 to 15 minutes....UNCOVERED
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Impossible Garden Vegetable Pie
Newspaper Clipping
....Cook in microwave for 3 minutes
2 C.
chopped Fresh BROCCOLI
8 Fresh
MUSHROOMS, sliced
1/2 C.
chopped ONION
....Sprinkle AS LISTED
.... Into the bottom of a 10 inch greased Deep Dish Pie
Plate
Cooked
VEGETABLES
1 C. grated
CHEDDAR CHEESE
....Beat with hand mixer until smooth, about 1 minute
2 C. MILk
1 C.
BISCUIT Mix *
4 EGGS
SALT and PEPPER to taste
Pour over mixture already in pie plate
BAKE at 400 degrees F for 25 to 30 minutes
....Check for doneness by inserting a knife in the center
....When it comes out clean it is done
....Let stand for 5 minutes before serving
* Homemade or purchased Bisquick or Jiffy mix
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Newspaper Clipping
....Saute lightly
8 Fresh
MUSHROOMS, sliced
1/2 C.
chopped ONION
....Sprinkle AS LISTED
.... Into the bottom of a 10 inch greased Deep Dish Pie
Plate
Cooked
VEGETABLES
2 T.
chopped PARSLEY
1 C. grated SWISS CHEESE
....In a 2 cup measuring cup place
2 T. SHERRY
And enough MILK to equal 2 cups
....Beat with hand mixer until smooth, about 1 minute
1 C. BISCUIT Mix *
2 C. Sherry Milk
1/2
tsp. DRY MUSTARD
4 EGGS
SALT and PEPPER to taste
Pour over mixture already in pie plate
BAKE at 400 degrees F for 25 to 30 minutes
....Check for doneness by inserting a knife in the center
....When it comes out clean it is done
....Let stand for 5 minutes before serving
* Homemade or purchased Bisquick or Jiffy mix
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Impossible Zucchini-Tomato Pie
Newspaper Clipping
....Saute lightly
1/2 C.
chopped ONION
....Sprinkle AS LISTED
.... Into the bottom of a 10 inch greased Deep Dish Pie
Plate
2 C. chopped ZUCCHINI
1 C. chopped TOMATO
Cooked
ONION
1/3 C. grated PARMEASAN CHEESE
....Beat with hand mixer until smooth, about 1 minute
2 C. MILK
1 C.
BISCUIT Mix *
4 EGGS
SALT and PEPPER to taste
Pour over mixture already in pie plate
BAKE at 400 degrees F for 25 to 30 minutes
....Check for doneness by inserting a knife in the center
....When it comes out clean it is done
....Let stand for 5 minutes before serving
* Homemade or purchased Bisquick or Jiffy mix
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Newspaper Clipping
....Peal, slice and separate into rings
2 lg. Sweet ONIONS
....Soak in for 30 minutes
2-1/2 C. BUTTERMILK
....Sift together onto wax paper and SET ASIDE
1-3/4 C. All-Purpose FLOUR
1 tsp. SUGAR
1 to 2 tsp. SALT
1 to 2 tsp. CHILI Powder (opt)
1 to 2 tsp. CAYENNE PEPPER (opt)
1 tsp. GARLIC Powder (opt)
1 tsp. Ground CUMIN (opt)
....Beat together in a shallow bowl and SET ASIDE
2 EGGS
3 T. WATER
....Drain onions
........Dip in egg mixture
....Dredge in flour
........Deep fry in hot oil until golden brown
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Onion Rings 2
by Diane W
....Peal, slice and separate into rings in a bowl of ice
water
2 med. ONIONS
THE BATTER:
....Sift together and SET ASIDE
1-1/4 C. All-Purpose FLOUR
1 tsp. SALT
1 tsp. BAKING SODA
....Beat together and ADD flour mixture....Beat until smooth
2 EGGS
1 C. Whole MILK
1 T. OIL
....Dip onions into the batter
......Deep fry in hot oil until golden brown
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by Magazine Clipping
....Cut into 1/2 inch slices:
separate into rings
2 large Sweet ONIONS
....In shallow dish 1 whisk
2 EGGS
....In shallow dish 2 combine
1-1/2 C. crushed CORNFLAKES
2 tsp. SUGAR
1 tsp. PAPRIKA
1/4 tsp. GARLIC Powder
1/4 tsp. Seasoned SALT
Dip onions rings into the eggs, then
coat with the cornflake mixture.
Arrange rings in a single layer on
greased baking sheets.
BAKE at 375 degrees F for 20-25
minutes or until tender.
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Andrea's Spinach Savory
by Andy Ovens
....Mix all well and place into your 2 qt. buttered
casserole
2 - 10 oz. Frozen Chopped SPINACH, defrosted and drained
well
1 C. Grated
2 C. SOUR CREAM
1 C. Grated CHEDDAR CHEESE
1/2 C. COTTAGE CHEESE
1 Clove GARLIC, minced
1/2 C. Melted BUTTER
....Sprinkle over top
1/2 C. RITZ Cracker Crumbs
BAKE 325 degrees F uncovered for 45 minutes
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Succotash
by NanaApril
....Combine in a sauce pan and heat on medium until hot
1 can Whole Kernel CORN, drained and rinsed
1 can LIMA BEANS, drained and rinsed
Dash of PEPPER
2 T. BUTTER
1/2 C. Whole MILK
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Italian Zucchini Boats
By NanaApril
....Preheat in a 350 degree F oven
Non-stick baking pan
1/4 C. Canola OIL
....Drop in boiling water....Cook for 3 to 4 minutes
....Drain and scoop out the center to make a boat
....Save the center and chop for the filling
2 med. ZUCCHINI, cut lengthwise
....Cook by breaking up in a large frying pan
1/2 lb. Ground BEEF
....ADD and cook until transparent
1/4 C. chopped ONION
....ADD....Mix well and cook for 5 minutes
1 C. TOMATO SAUCE
1 T. chopped PARSLEY
1/2 C. BREAD CRUMBS
1 Clove GARLIC, chopped
1/4 C. ROMANO CHEESE
Saved Chopped
1 tsp. ITALIAN HERB SPICES
1 EGG
....Stuff the zucchini boats and place in the hot baking pan
....Top with pads of BUTTER
You can add more tomato sauce or cheese to tops if desired
BAKE 350 degrees F for 30 minutes.....UNCOVERED
BROIL 10 minutes to brown tops if needed
Can be frozen
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By Wendy
....Mix ingredients in order given
3 C. Grated ZUCCHINI
1 med. ONION, chopped
1/4 C. crumble cooked BACON (optional)
1/2 C. Sliced MUSHROOMS (optional)
1/2 C. CANOLA OIL
4 Slightly beaten EGGS
1/2 tsp. SALT
1/2 tsp. PARSLEY
1/2 tsp. PEPPER
1/2 tsp. GARLIC Powder
1/2 C. Grated PARMESAN CHEESE
1 C. BISCUIT Mix *
....Pour into a greased 9x9-inch baking pan
....Top the casserole with
1/4 C. Grated PARMESAN CHEESE
1/2 C. BREAD CRUMBS
A few pats of BUTTER
BAKE 350 degrees F for 30 minutes or until top is golden
brown
* Homemade or purchased Bisquick or Jiffy mix.
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Italian Zucchini
by NanaApril
Makes 9 pints
....Cook over medium heat until
onion starts to brown
1 C. OLIVE OIL
2 ONIONS, chopped
4 stalks CELERY, chopped
1 GREEN PEPPER, chopped
3 tsp. GARLIC, minced
....Wash in warm water and cut into
1/2 inch cubes
....If using very large zucchini
from your garden cut away the seeds
....ADD to above and cook on medium
heat covered 5 minutes
5 lbs. ZUCCHINI
....ADD....Cook on medium heat
covered another 5 minutes
....Uncover and cook until zucchini
is tender
28 oz. TOMATOES
8 oz. TOMATO PASTE
15 oz. TOMATO SAUCE
2 T. SUGAR
Dash of SALT
Dash of PEPPER
....Crush the following two in a
mortar before adding
1 tsp. OREGANO
1 tsp. BASIL
Cool thoroughly and freeze in one
pint freezer containers
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Zucchini Parmesan Rounds
by NanaApril
BAKED
....Slice Zucchini in rounds 3/4 inch thick
ZUCCHINI, 1-1/2 inch diameter
....Toss Zucchini with....OLIVE OIL
....Place in a non-stick baking pan in a single layer
....Sprinkle tops with
GARLIC POWDER
PARMESIAN CHEESE
....BAKE 450 degrees F for 10 minutes, uncovered
FRIED
....Slice Zucchini in rounds 3/4 inch thick
ZUCCHINI, 1-1/2 inch diameter
....Dip slices in the bowls as listed
Shallow Bowl #1....COLD WATER
Shallow Bowl #2....Salt and Pepper seasoned FLOUR
Shallow Bowl #3....2 EGGS, well beaten
Shallow Bowl #4....PARMESIAN CHEESE
....Fry in canola oil....3 minutes each side
....Drain on a paper towel lined cookie sheet in a 200
degree F oven until all are cooked and the rest of your meal is ready to serve.
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