Gwen Flynn RED CABBAGE
Melt enough butter to season the amount of red cabbage you want to use. Then add 1 peeled apple and cook slowly until tender.When cabbage is tender add salt to taste and add sugar and vinegar to make a tasty sweet sour taste. Reheat to desired temperature.
Marit Vogel, Empire COTTAGE POTATOES
10 medium potatoes cook in jackets 1/2 lb. Velvetta cheese diced
1 sm. onion 1 can pimento 1 sm. green pepper 3/4 c melted BUTTER
1/4 c milk, or until milk shows on side.
Put in 300 deg. oven for 1/2 to 3/4 hours.
Kathy Anderson, Goleta, CREAMY BAKED POTATOES
Red potatoes cooked night before. Peel, grate into a buttered casserole. Layer with salt, pepper. Cover with half & half. Bake until done.
Jean Becker, Centerville MIXED VEGETABLES
1/2 c. butter or margarine 1 c carrots, sliced 1 onion minced
3 c cabbage coarsely shredded 1 pepper in strips 1 c celery cut on angle
2/3 c evaporated milk
Melt butter in fry pan. Put in vegetables, salt & pepper. Cover with high domed cover and cook for 5 minutes or until crispy. Add evaporated milk, stir thoroughly, simmer until heat through
Sue Huber, Medina BROCCOLI CASSSEROLE
1 20 oz. pkg frozen broccoli 2 eggs, slightly beaten 1 c cheddar cheese
1 can cream of mushroom soup 1 sm to med onion grated 1 c mayonnaise
1/2 c cracker crumbs
Mix together eggs, soup, onion and mayo. Stir in grated cheese and broccoli. Sprinkle cracker crumbs on top. Bake 20 to 30 min. at 400 deg. or until light brown and bubbly. Refrigerate over night. Heat and serve next day.
Linda Hagedon BROCCOLI-ONION DELUXE
1 10 oz. pkg. frozen cut broccoli 4 TBSP butter or marg. 2 TBSP flour
1/4 tsp. salt Dash pepper 1 c soft bread crumbs 1 c milk
1 3 oz.. pkg. cream cheese 2 c frozen whole onions or 3 med. quartered
1/2 c shredded sharp Amer. cheese
Cook broccoli according to pkg directions.. Drain. Cook onions in boiling water til tender; drain. In saucepan melt 2 TBSP butter, blend in flour, salt and pepper. Add milk, cook and stir till thickened and bubbly. Reduce heat; blend in cream cheese till smooth. Place vegetables in a 1 1/2 qt casserole. Pour sauce over; mix lightly. Top with cheese; cover and chill. Melt remaining butter; toss with crumbs. Cover; chill. Before serving: Bake casserole, covered in 350 deg. oven for 30 mins. Sprinkle crumbs around edge; bake uncovered till hot, about 30 mins. more. 6 servings.
2 lbs. or large bunch of fresh broccoli. Cook till about half done. Arrange half of broccoli in the bottom of a 10x6" baking dish. Cover with a layer of cooked ham (use 2 c diced ham altogether) then with mustard cheese sauce. Sprinkle with buttered bread cubes and bake at 350 degs. for 30 mins. Remove from oven and top with remaining cooked broccoli and reheat.
MUSTARD CHEESE SAUCE
2 TBSP butter or marg. 1 1/2 TBSP flour 1 c milk
1/2 tsp. salt 1/4 tsp dry mustard Dash of pepper
1/2 c shredded sharp American cheese
Melt butter or marg. in saucepan. Blend in flour till smooth. Add milk, and seasonings. Cook, stirring constantly, till thickened. Add cheese and stir till melted. Makes 1 cup.
WESTERN LIMA BAKE
Add 2 cups large dry limas to 5 c water. Boil 2 min. Remove from heat. Let soak 1 hour. Add 1 TBSP salt and boil gently.
1 diced med onion 1 minced clove garlic 3 TBSP olive oil
1 8 ioz. can tomato sauce 1/4 c br. sugar packed 1 1/2 tsp. salt
3 TBSP lemon juice 1 tsp. dry mustard 3 TBSP catsup
1 TBSP Worchester. sauce 4 c cooked dry limas
6 to 8 frankfurters or smoked sausage.
Fry onion and garlic in olive oil until soft. Stir in tomato sauce, brown sugar, lemon jiuce, mustard, salt, Worchester sauce and catsup. Heat to boiling. Pour over drained beans in baking dish. Bake in 350 deg. over 1 1/2 hours. Add hot bean liquid if needed. Score frankfurters and press lightly into top of sauce. Bake 30 mins. longer 5 or 6 servings.
Ruth Hagedon, Punto Gorda,Fla. TOMATO PUDDING
5 c bread cubes or broken pieces 1 lg. 29 oz. tomato puree 3/4 tsp. salt
3/4 c boiling water 1 c melted marg. or butter 1 1/4 c b. sugar
Pour melted butter over bread . Boil other ingredients together for 5 mins. Pour over buttered bread. Bake 45 mins. in 350 deg. oven.
Pat Anthony,Calif. PINEAPPLE PUDDING
4 slices bread, cut off crust & cube 1 20 oz. can chunk pineapple, drained
2 eggs, beaten 1 scant c sugar 1/4 tsp. salt 1/4 c milk
2 TBSP lemon juice 1 stick butter or marg. melted
Combine bread CUBES and pineapple chunks in casserole. Beat remaining ingredients together and pour over bread cubes and pineapple. Bake for 30 min at 350 degs. This is very good as a meat accompaniment.
Andy Hagedon SWEET POTATO CASSEROLS
3 c sweet potatoes mashed 1 tsp. vanilla 1/2 to 1 c w sugar 2 eggs salt Mix together and put into 2 qt. casserole.(Use fresh or canned sw. potatoes) TOPPING; 1/3 c flour 1/3 c br. sugar 1/2 c chopped walnuts 1/3 c melted butter or margarine. Mix to frosting consistency. Frost sweet potatoes. Bake 350 degs. 30 to 40 mins.
Sue Lynn, Centerville RICE & VEGETABLE CASSEROLE
2 c chicken broth 1/2 green pepper 1 c rice 1 onion
1 carrot grated 1 blade celery 2 TBSP butterCook rice in chicken broth until almost done. Add chopped vegetables and butter. Season to taste. Bake 25 min. 325 degs.