VEGETABLE RECIPE - 736
ITALIAN
VEGETABLE
TOSS
1 1/2 c. shell macaroni
2 c. broccoli flowerets
1 c. cauliflower flowerets
1 c. sliced mushrooms
1 (6 oz.) can artichoke hearts, drained, rinsed & chopped
1 c. sliced ripe olives
1/2 c. chopped green onion
2/3 c. Berenstein Italian dressing
1 med. avocado, seeded, peeled &
sliced
1 med. tomato, seeded & chopped
Cook macaroni according to package directions; drain.
Rinse with cold water; drain well.
In a large bowl combine macaroni, broccoli, cauliflower, mushrooms, artichoke hearts, olives and green onion.
Toss with Italian dressing.
Cover
and chill several hours.
At serving time, toss vegetable mixture with avocado
and tomato.
Makes 1216 servings.
VEGETABLE RECIPE - 737
CRAB
STUFFED POTATOES
4 med. baking potatoes
1 (6 oz.) can crabmeat, drained
1/2 c. butter, softened
1/2 c. light cream
1 tsp. salt
4 tbsp. grated onion
1 c. grated sharp cheese
Paprika
Bake potatoes whole until fork tender.
Cut lengthwise and scoop out potato. Combine potato with ingredients and beat with mixer.
Fold in crab meat and refill shells.
Sprinkle with paprika.
Bake in oven at 400 degrees for 15 minutes.
Can be frozen and reheated at 350 degrees for 30 minutes.
VEGETABLE RECIPE - 738
CAULIFLOWER
1 head cauliflower, cooked until tender
1 can cream of chicken soup
1/3 c. mayonnaise
1 tsp. Worcestershire
1 c. grated cheese
Cut cauliflower into flowerets.
Mix soup, mayonnaise and Worcestershire and
cheese.
Add cauliflower gently.
Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter.
Bake at 350 degrees for 30 minutes or until bubbly.
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