VEGETABLE RECIPE - 720
SWISS
CHARD WITH CHEESE
2 lb. swiss chard
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/2 c. milk
1/2 lb. diced pasteurized process cheese
1/2 c. bread crumbs
2 tbsp. melted butter
Cut stalks from washed chard leaves in 1" pieces.
Place in bottom of large kettle, cover with boiling water (salted).
Cover and cook 5 minutes.
Add torn leaves and continue cooking for 5 more minutes.
Drain in colander, pressing out liquid.
(5 cups chard)
Melt butter, blend in flour and salt.
Add milk and
cook over low heat, stirring constantly until mixture thickens.
Add cheese,
stirring until cheese is melted and blended.
Place chard into greased dish.
Pour cheese over top and sprinkle with crumbs that have been coated with butter.
VEGETABLE RECIPE - 721
DILL
STUFFED MUSHROOMS
24 fresh mushrooms (white button)
2 tbsp. sliced green onion
2 tbsp. butter
1/4 c. fine bread crumbs
1 tsp. dried dill weed
1/2 tsp. Worcestershire sauce
Remove stems and chop.
Cook stems and onion in butter till tender.
Remove from heat.
Stir in bread crumbs, dill weed, and worcestershire sauce.
Fill
mushroom crowns with bread crumb mixture.
Bake on ungreased cookie sheet for 6
8 minutes at 425 degrees.
VEGETABLE RECIPE - 722
CABBAGE CASSEROLE
3 lb. cabbage, cooked slightly and
drained
Add to cabbage:
1 c. cracker crumbs
1 c. grated cheese salt and pepper
Melt 1 stick oleo and 2 cups milk.
Pour over cabbage mixture.
Bake 350
degrees for 30 minutes.
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