VEGETABLE RECIPE - 536
REFRIGERATOR CUCUMBERS
7 c. unpeeled, sliced cucumbers
1 green pepper, chopped
1 c. onion slices
Mix together the following and pour over cucumber mixture: 2 tbsp. celery seed
2 c. sugar
1 c. cider vinegar
1 tbsp. canning salt
Pack in jars and store in refrigerator.
Eat immediately.
Keep refrigerated.
VEGETABLE RECIPE - 537
SPECTACULAR SWEET CORN
20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half
Put corn in large roaster.
Add the butter and the half and half.
Place in a
325 degree oven.
Cook 1 hour stirring every 15 minutes.
Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool,
package and freeze as soon as possible.
To serve, heat corn and add salt and a
bit of sugar, if desired.
VEGETABLE RECIPE - 538
CRACKLY CORN
1 c. sugar
1/4 c. butter
1/2 c. dark corn syrup
1/2 tsp. vanilla
1/2 tsp. salt
Pour over 8 cups popped popcorn.
Toss gently to coat corn.
Bake at 200
degrees for 1 hour.
VEGETABLE RECIPE - 539
HERBED TOMATOES
6 ripe tomatoes, peeled and sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried thyme or marjoram, crushed
1/4 c. finely snipped parsley
1/4 c. snipped chives
2/3 c. salad oil
1/4 c. tarragon vinegar
Place tomatoes in bowl; sprinkle with seasonings and herbs.
Combine oil and vinegar; pour over.
Cover; chill 3 hours, spooning dressing over a few times. Drain off dressing and pass with tomatoes.
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