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.

 

                               BROCCOLI CASSEROLE

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 butter

Cook rice in chicken broth until almost done. Add chopped vegetables and butter. Season to taste. Bake 25 min. 325 degs.