VEGETABLE RECIPE - 702
GREEN BEANS PARMESAN
2 tbsp. butter or margarine
2 tbsp. allpurpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
1/2 tsp. Worcestershire sauce
24 tbsp. grated Parmesan cheese
2 (14 oz.) cut green beans, drained
Melt butter in saucepan.
Mix in flour, salt and pepper.
Stir in milk until it boils and thickens.
Add Worcestershire sauce and first amount of cheese.
Add
more to taste.
Add beans.
Heat through.
Stir often.
Serves 8.
VEGETABLE RECIPE - 703
BAKED MUSHROOMS
3 lb. fresh sm. mushrooms
1 sm. onion, chopped
1/4 c. butter or margarine
1/2 c. allpurpose flour
3/4 tsp. salt
1/8 tsp. pepper
1/4 c. butter or margarine
1/4 tsp. garlic powder
2 1/2 c. chicken stock
1 c. sour cream
1 tbsp. tomato sauce or ketchup
1 tbsp. sherry (optional, but adds good flavor)
Saute mushrooms and onion in first amount of butter in frying pan for about 5 minutes.
This may need to be done in 2 batches.
Add more butter if needed. Turn into 2 quart casserole.
Put remaining butter into frying pan.
Mix in flour, salt, pepper and garlic powder.
Stir in chicken stock, sour cream,
tomato sauce and sherry.
Heat and stir until it boils and thickens.
Pour over
mushrooms.
Cover and bake in 350 degree oven for about 30 minutes or until bubbling hot.
Serves 8.
Note:
If you do not have chicken stock available use
3 chicken bouillon cubes dissolved in 2 1/2 cups boiling water.
VEGETABLE RECIPE - 704
REFRIGERATOR
PICKLES
3 qt. cucumbers, sliced thin
1 lg. onion, sliced thin
1 lg. green pepper, sliced
3 c. sugar
1/4 c. salt
2 c. white vinegar
1 tsp. celery seed
1 tsp. mustard seed
Mix and store in large bowl in refrigerator.
They will stay crisp.
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